Alaska Crab Wrap Sandwich |
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| Ingredients: | |||||||||||||||||||||||||||||
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1 pound Alaska crab meat (King, Snow or Dungeness), out of shell, thawed Four 12-14 inch flour tortillas, warmed (whole wheat, if possible) 4 ounces Brie cheese, diced 4 cups mixed baby lettuces 1 cup tomato, diced 4 slices bacon, cooked 1/2 cup low fat mayonnaise 1-1/2 teaspoons fresh dill, chopped |
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| Preparation: | |||||||||||||||||||||||||||||
| Mix the dill and mayonnaise together in a bowl. Place Alaska crab meat and brie in a saute pan; warm over medium heat until crab is warm and cheese starts to melt. Lay out the warm tortillas and spread 1-ounce of the dill mayonnaise mixture over each. Top with 1/4 of the crab and brie mixture, 1 cup of the mixed lettuces, 1/4 cup diced tomato and 1 slice of bacon, lightly chopped. Fold in the ends and roll up like a cigar. Cut in 1/2 on the bias and serve. | |||||||||||||||||||||||||||||
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