Menu Enter a recipe name, ingredient, keyword...

Hot Crab pinwheels


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 3/4 cup finely chopped sweet red pepper
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 2 green onions, finely chopped
  • 3 tablespoons minced fresh parsley
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 6 flour tortillas (6 inches)


Servings 12


Step 1

In a large bowl, beat cream cheese until smooth. Stir in the crab, red pepper, cheese, onions, parsley and cayenne. Spread 1/3 cupful over one side of each tortilla; roll up tightly. Wrap in plastic wrap and refrigerate for at least 2 hours.

Cut and discard ends of roll-ups. Cut each into six slices. Place on baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until bubbly. Serve warm.

Yield: 3 dozen

You'll also love

Review this recipe

Decadent Smoked Salmon, Crab and Shrimp Spread and Dip HOT CRABBIES