1 pkg (8 oz) cream cheese
1 can (6 oz) crabmeat, draied, flaked and cartilage removed
3/4 cup diced sweet red pepper
1/2 cu shredded cheddar cheese
2 green onions, thinly sliced
3 Tbsp minced fresh parsley
1/4 to 12 tsp cayenne pepper
6 flour tortillas (6 inches)
1. Beat cream cheese until smooth; stir in crab, red pepper, cheese, green onions, parsley and cayenne. Spread 1/3 cup filling over each tortilla; roll up tightly. Wrap in plastic, twisting ends to seal; refrigerate at least 2 hours.
2. To serve, preheat oven to 350 degrees. Unwrap rolls; trim ends and cut each into 6 slices. Place on baking sheets coated with cooking spray. Bake until bubbly, about 10 minutes. Serve warm.
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