Best Crab Salad Roll Ups Recipes

SEAFOOD SALAD ROLLS

Steps:

• For the boiled shrimp: Add the shrimp shells, seafood seasoning, parsley, peppercorns, celery, lemon and onion to a large stock pot and fill three-quarters of the way with water. Bring to a boil and cook until the vegetables soften slightly, 5 to 10 minutes (see Cook's Note).
• Prepare an ice bath in a large bowl. Add the shrimp to the stock pot and boil, stirring constantly, until pink and opaque, 1 to 2 minutes. Remove the shrimp and add to the ice bath until completely cooled.
• For the salad rolls: In a large bowl, combine the mayonnaise, mustard, parsley, seafood seasoning, pimentos, celery and onion. Fold in the shrimp and crab meat. Cover and chill for at least 30 minutes and up to 2 days.
• When ready to serve, fill the buns with the seafood mixture and serve with a lemon wedge and some clarified butter.

CRAB ROLL-UPS

Steps:

• Place softened cream cheese in a mixing bowl; stir with a fork. Add cocktail sauce, salt, and pepper; mix with a fork until well blended.
• Stir in Montery Jack cheese, crabmeat, and green onion.
• Spread 1/4 of the mixture (about 1/2 cup) onto each tortilla, making an even layer that covers the tortilla completely.
• Roll up each tortilla tightly. Wrap each tortilla roll in plastic wrap and refrigerator for several hours or overnight.
• At serving time, cut each tortilla roll into 10-12 slices.
• I find using a sawing motion with a serrated knife makes the nicest, cleanest cuts.
• You can also use the filling as a spread on crackers instead of making tortilla roll-ups, if you'd like.

CRAB SALAD ROLL-UPS

Steps:

• Stir the sliced black olives into the prepared crab salad.
• Combine the softened cream cheese with the crab salad mixture.
• Spread evenly on each flour tortilla.
• Tightly roll up the tortillas and wrap with plastic wrap.
• Refrigerate for 30 minutes to an hour.
• Remove tortillas from fridge and slice into 1/2 to 3/4 inch pinwheels.
• Discard the ends, or save for the cook (you) to sample.
• Secure with toothpicks, if desired.

SPRING CRAB SALAD ROLL

Steps:

• Clean and pick through the crabmeat. Place in a bowl and put the bowl into an ice bath to keep cold. Combine all the remaining ingredients. Slowly fold in the crabmeat, Season with salt and pepper.
• Peel the plantain and slice, very thin, on a slicing machine or mandolin. Fry in hot oil and remove. Slice the cucumber the lengthwise, on a mandoline or slicing machine.
• Place the cucumber slices down 1 at a time and place a 1 tablespoon of crab mixture on 1 end. Then slowly roll it up and stand it up on its end.
• Garnish with crumbled pieces of fried plantains and chervil.

SHRIMP AND CRAB MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, mustard, sugar, Old Bay, garlic powder, salt and pepper. In a large bowl, combine crabmeat, shrimp, cucumber and macaroni. Add dressing; gently toss to coat. Refrigerate until serving.

CRAB LASAGNA ROLL-UPS

Steps:

• In a bowl, combine the first nine ingredients. Add crab; mix well. Place about 1/3 cup on each noodle; roll up. Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Top with tomato sauce. Cover and bake at 350° for 30-40 minutes or until heated through.

CRAB SALAD WRAPS

Steps:

• In a small bowl, combine the mayonnaise, onion, relish and mustard. Stir in the crab, cheese and bacon if desired. Spoon about 1/2 cup down the center of each tortilla; roll up tightly.

CRAB SALAD ROLL

Steps:

• Mix the mayonnaise with the celery.
• Gently stir in crabmeat, but try not to break it up.
• Heat a large skillet, and add butter to taste.
• Brown both sides of the buns. (If using bread, brown only one side of each slice.).
• Remove the buns from the skillet and layer on a leaf or two of lettuce.
• Top the lettuce with the crab salad.
• Season with freshly ground pepper if desired.