Best Crab Salad Wraps Recipes

Crab Salad Tortilla Wraps * Subway Copycat image

Provided by Debber

Time 41m

Yield 10 wraps + 1 salad, 5-10 serving(s)

Number Of Ingredients 11

1 (16 ounce) package imitation crabmeat
2 stalks celery
1 tablespoon finely minced onion
4 ounces cream cheese, softened
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons sugar (or two packets sugar substitute)
6 hard-boiled eggs, cooled
1/2 head lettuce (or spinach, Swiss chard, greens combined)
10 flour tortillas

Steps:

In a mixing bowl, snip crab meat into fine pieces. Dice celery, mince onion, and add to crab. Stir and set aside.
Mash cream cheese, then add sour cream, mayo, lemon juice and sugar, mixing until creamy.
Pour cream cheese mixture to crab & veggies, mixing well. Set aside.
Using a pastry blender (or a fork), chop the eggs until crumbly-looking; set aside.
Shred the lettuce and set aside.
PUT IT TOGETHER: Spread about a 1/4-cup of crab mixture in a thin layer over a tortilla. Sprinkle with eggs and lettuce. Roll tortilla up very tightly.
LUNCH or PICNIC: Wrap each tortilla tightly in a slice of waxed-paper. Unwrap or cut in half and keep it neat!
PLANNED OVERS: Mix remaining crab, lettuce and egg, and have it for lunch the next day!
CHANGE OVERS: Add some French or Western dressing and a dab of horseradish with the mayonnaise to create more of a seafood saucey flavor. Yummmy! OR dip wrap in this! Even better!
Plan for two wraps per person, with "leftovers" being chilled and served for lunch the next day (or a late night snack?).

Nutrition Facts : Calories 654, Fat 36.2, SaturatedFat 14.1, Cholesterol 296.9, Sodium 1517.6, Carbohydrate 60.1, Fiber 3.1, Sugar 17.2, Protein 22.6

Crab Salad Wraps image

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 8

1/4 cup mayonnaise
2 tablespoons finely chopped onion
2 tablespoons sweet pickle relish
2 tablespoons prepared mustard
1 package (8 ounces) imitation crabmeat, flaked
1 cup shredded Swiss cheese
2 bacon strips, cooked and crumbled, optional
6 flour tortillas (6 inches), room temperature

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.

Nutrition Facts :

Crab Salad Lettuce Wraps image

Yield 4 servings

Number Of Ingredients 13

1 serrano or jalapeño pepper, seeded and minced
2 rounded tablespoons sugar
3 tablespoons rice wine vinegar or white vinegar (eyeball it)
1 mango, peeled and diced
5 radishes, thinly sliced
1 celery rib, thinly sliced
1/2 red onion, finely chopped
Juice of 1 lime
3 tablespoons mayonnaise, plain yogurt, or sour cream
3 tablespoons fresh cilantro leaves (a mounded palmful), chopped
3 tablespoons fresh flat-leaf parsley leaves (a mounded palmful), chopped
1 pound lump crabmeat, cleaned of bits of shell and cartilage
Bibb or iceberg lettuce, for wrapping

Steps:

In a small sauce pot, combine 2 tablespoons water with the hot peppers, sugar, and vinegar. Place over high heat and bring up to a simmer, then turn it off. Stir to ensure the sugar has dissolved completely. Remove from the heat.
Transfer the mixture to a mixing bowl and let stand for 5 minutes to cool. Add the mangoes, radishes, celery, red onions, lime juice, mayonnaise, cilantro, and parsley. Stir to combine. Gently fold in the crabmeat.
To serve, pile the crab salad in lettuce leaves. Roll the leaves around the crab salad to encase it.

Crab Salad Tortilla Wraps * Subway Copycat image

Provided by @MakeItYours

Number Of Ingredients 11

1 (16 ounce) package imitation crabmeat
2 stalks celery
1 tablespoon finely minced onion
4 ounces cream cheese, softened
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons sugar (or two packets sugar substitute)
6 hard-boiled eggs, cooled
1/2 head Lettuce (or spinach, Swiss chard, greens combined)
10 flour tortillas

Steps:

In a mixing bowl, snip crab meat into fine pieces. Dice celery, mince onion, and add to crab. Stir and set aside.
Mash cream cheese, then add sour cream, mayo, lemon juice and sugar, mixing until creamy.
Pour cream cheese mixture to crab & veggies, mixing well. Set aside.
Using a pastry blender (or a fork), chop the eggs until crumbly-looking; set aside.
Shred the lettuce and set aside.
PUT IT TOGETHER: Spread about a 1/4-cup of crab mixture in a thin layer over a tortilla. Sprinkle with eggs and lettuce. Roll tortilla up very tightly.
LUNCH or PICNIC: Wrap each tortilla tightly in a slice of waxed-paper. Unwrap or cut in half and keep it neat!
PLANNED OVERS: Mix remaining crab, lettuce and egg, and have it for lunch the next day!
CHANGE OVERS: Add some French or Western dressing and a dab of horseradish with the mayonnaise to create more of a seafood saucey flavor. Yummmy! OR dip wrap in this! Even better!
Plan for two wraps per person, with "leftovers" being chilled and served for lunch the next day (or a late night snack?).