Best Spicy Crab Salad On Tortillas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRAB SALAD TORTILLA WRAPS * SUBWAY COPYCAT



Crab Salad Tortilla Wraps * Subway Copycat image

The kids told me this was definitely a "keeper" of a recipe. The hard-boiled egg really adds some depth to the flavor. Add your own flavorites to accommodate your family's tastebuds.

Provided by Debber

Categories     Lunch/Snacks

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

SPICY CRAB SALAD TAPAS



Spicy Crab Salad Tapas image

I served these at a party and everyone went wild! These delicious morsels have a crispy flaky outside filled with creamy sweet crab that has a little kick. I used scalloped-edge cookie cutters to cut my pastry, but you can use a small biscuit cutter. -Vanessa Mason, Summerdale, Alabama

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield about 2 dozen.

Number Of Ingredients 16

1 can (16 ounces) lump crabmeat, drained
1/4 cup finely chopped sweet red pepper
1/4 cup finely chopped sweet yellow pepper
1/4 cup finely chopped green onions
1 jalapeno pepper, seeded and finely chopped
1 tablespoon minced fresh cilantro
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon ground mustard
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg
1 tablespoon water
Optional: Minced fresh parsley and seafood seasoning

Steps:

  • Preheat oven to 375°. Combine the first 12 ingredients. Refrigerate, covered, at least 1 hour., Meanwhile, on a lightly floured surface, unfold puff pastry. Roll each pastry into a 10-in. square; cut each into twenty-five 2-in. squares. Using a round 1-1/2-in. cookie cutter, cut out the centers of half the puff pastry squares. Whisk egg and water; brush over pastry. Place cutout squares on top of solid squares; transfer to parchment-lined baking sheets., Bake until golden brown, about 18 minutes. Cool to room temperature. Once cool, spoon 1 heaping tablespoon of crab salad into center of each cooked pastry. If desired, top with minced parsley and seasoning. Serve immediately.

Nutrition Facts : Calories 145 calories, Fat 9g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 240mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein.

CRAB TOSTADAS



Crab Tostadas image

Provided by Lourdes Castro

Categories     Appetizer     Quick & Easy     Cinco de Mayo     Dinner     Lunch     Mayonnaise     Crab     Avocado     Jalapeño     Cilantro     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 14

1 pound lump crabmeat
1 tablespoon olive oil
2 tablespoons mayonnaise
3 tablespoons finely chopped red onion
1 jalapeño, stemmed and finely chopped
3 plum tomatoes, cored, seeded, and chopped
1/4 cup lightly packed cilantro leaves, chopped
2 limes, finely grated zest and juice
Salt and black pepper
8 flat tostada shells, packaged or homemade
1 avocado, pitted and thinly sliced
Garnish
Cilantro sprigs
2 limes, quartered

Steps:

  • Prepare the Crabmeat
  • Put the crabmeat in a bowl. Pick through it with your fingers to remove any cartilage.
  • Combine the Ingredients
  • Add the oil, mayonnaise, onion, jalapeño, tomatoes, cilantro, and lime zest and juice to the crabmeat. Using a rubber spatula or spoon, gently fold (or toss) all ingredients until well blended. Season well with salt and pepper.
  • Assemble and Serve
  • Top each tostada shell with a few slices of avocado, place a generous serving of the crabmeat mixture over it, and garnish with a sprig of cilantro. Serve each with a lime wedge.

SPICY CRAB SALAD



Spicy Crab Salad image

My creamy crab salad gets a boost of heat from Sriracha and a tangy touch from lime. It's ready fast, leaving me more time with guests. -Patti Lavell, Islamorada, Florida

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9

1/3 cup mayonnaise
1 tablespoon minced fresh parsley or cilantro
3 to 4 teaspoons Sriracha chili sauce
1 tablespoon lime juice
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups lump crabmeat (about 10 ounces)
Sliced multigrain bread, optional
Lime wedges, optional

Steps:

  • In a small bowl, mix the first six ingredients; gently stir in crab. If desired, spread over bread. Serve with lime wedges if desired.

Nutrition Facts : Calories 196 calories, Fat 15g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 748mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.

LINDA'S CRAB PINWHEELS



Linda's Crab Pinwheels image

Make and share this Linda's Crab Pinwheels recipe from Food.com.

Provided by Angelchrys

Categories     Lunch/Snacks

Time 2h20m

Yield 40 pinwheels

Number Of Ingredients 8

1 1/2 cups crabmeat
8 ounces room temperature cream cheese
2 tablespoons sour cream
3 green onions, chopped small
1 small green pepper, chopped small
1 small red pepper, chopped small
1 1/2 cups grated cheddar cheese
8 -10 wheat flour tortillas

Steps:

  • Mix crab, cream cheese, sour cream, onions, peppers and cheese.
  • Spread evenly over tortillas out to the edges and roll up.
  • Place in ziploc bags and cool for two hours.
  • Cut and serve.

SPICY CRAB SALAD ON TORTILLAS



Spicy Crab Salad on Tortillas image

Number Of Ingredients 12

vegetable oil for frying
1/2 cup Chipotle Mayonnaise or Crema or sour cream
4 (6- to 7-inch) corn tortillas
2 medium tomatoes, finely chopped
1 ripe avocado (Hass variety preferred), peeled and cut into 1/2-inch cubes
1/4 white onion, finely chopped
1 , serrano chile kimmy, , finely chopped with seeds
2 tablespoons chopped cilantro
1/4 cup fresh lime juice
2 cups , cooked fresh crab meat, , coarsely shredded
1/2 teaspoon salt, or to taste
1 cup finely shredded Romaine lettuce

Steps:

  • 1. Prepare mayonnaise, if using. Then, in a medium skillet, heat vegetable oil to a depth of about 1/2 inch. Fry the tortillas, 1 at a time, turning, until crisp and golden brown on both sides. Drain on paper towels. (This can be done ahead.) 2. In a large bowl, stir together the tomato, avocado, onion, serrano chile, cilantro, and lime juice. Add the crabmeat and salt. Toss gently to combine. To assemble, put 1 crisp tostada on each of 4 plates, and divide the lettuce equally among the tostadas. Spoon the crab mixture equally on top. Add a dollop of chipotle mayonnaise and serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

SPICY CHOPPED SALAD WITH TORTILLAS



Spicy Chopped Salad with Tortillas image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

2 heats romaine lettuce, chopped
3 tablespoons canned or jarred sliced jalapenos, drained
3 tablespoons salad olives, Manzanilla with pimento, drained
1 vine ripe tomato, seeded and chopped
1/2 red onion, chopped
1 cup broken tortilla chips, any variety
2 tablespoons taco sauce
1 lime, juiced
2 tablespoons chopped cilantro or flat-leaf parsley
1/4 cup olive oil, eyeball it
Salt and pepper

Steps:

  • Combine salad ingredients in a bowl, toss with tortilla chip pieces. In a second bowl, combine taco sauce, lime juice, cilantro or parsley. Whisk in olive oil in a slow stream until dressing is combined. Toss salad with dressing to combine and coat ingredients evenly, then serve.

Related Topics