Best 10 Crabmeat Rollups Recipes

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.

HOT CRAB PINWHEELS

Steps:

• Beat cream cheese until smooth; stir in crab, red pepper, cheese, green onions, parsley and cayenne. Spread 1/3 cup filling over each tortilla; roll up tightly. Wrap in plastic, twisting ends to seal; refrigerate at least 2 hours. , To serve, preheat oven to 350°. Unwrap rolls; trim ends and cut each into 6 slices. Place on baking sheets coated with cooking spray. Bake until bubbly, about 10 minutes. Serve warm.

CRABMEAT-STUFFED FLOUNDER ROULADES

Steps:

• Position rack in center of oven and preheat the oven to 350 degrees F. Using 1/2 tablespoon of the butter, grease a shallow baking dish and set aside.
• Place the crabmeat in a large bowl and season with 1 teaspoon of the Essence. Cover with plastic wrap and refrigerate until ready to use.
• In a medium skillet, melt the remaining 2 1/2 tablespoons of the butter over medium-high heat. Add the onion, celery, and bell pepper and cook, stirring, until softened, about 4 minutes. Add 1 tablespoon of the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
• Add the cooled vegetables to the crabmeat and toss gently to combine. Add the mayonnaise, beaten egg, lemon juice, Worcestershire sauce, and hot sauce and stir gently with a large wooden spoon. Add 1/2 cup of the cracker crumbs, 1/4 teaspoon of the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
• Season each fish fillet with 1/2 teaspoon of Essence and 1/4 teaspoon of salt and place the fillets skin side up on a work surface. Divide the crabmeat filling evenly among the centers of the fish fillets and, using your hands, roll the fillets up to encase the filling. Secure with a toothpick, if necessary. Place the fillets, seam side down, in the prepared baking dish and top with slices of lemon. Sprinkle the remaining 1/4 cup of the cracker crumbs evenly over the tops of the fillets. Drizzle with the melted butter. Using oven mitts or pot holders, place the baking dish in the oven and bake until lightly golden and cooked through, about 20 minutes.
• Using oven mitts or pot holders, remove the baking dish from the oven and serve the fish using a metal spatula. Garnish with the remaining tablespoon of parsley and serve with additional lemon wedges, if desired. Serve immediately with Green Beans Almandine
• Combine all ingredients thoroughly.
• Trim the green beans by snapping the ends off. Place the water and 1 teaspoon of the salt in a medium, heavy saucepan and bring to a boil. Carefully add the beans and return to a boil. Cook, uncovered, until tender, 5 to 7 minutes.
• Using oven mitts or pot holders, remove the saucepan from the heat, and drain the beans in a colander set in the sink, pouring away from you. Rinse under cold running water and drain.
• Melt the butter in the same 3 1/2-quart saucepan over medium-high heat. Add the almonds, parsley, Worcestershire sauce, the remaining 1/2 teaspoon of salt, and the pepper. Cook, stirring, until the almonds are toasted, 2 to 3 minutes. Add the drained green beans to the pan and cook, stirring, until well coated with sauce and warmed through, about 1 minute.
• Using an oven mitt or pot holder, remove from the heat and serve.

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 ROLLS

Steps:

• In a medium bowl, whisk together mayonnaise, lemon juice, 1 teaspoon salt, Old Bay, and cayenne. Gently fold in crabmeat.
• Heat a large skillet (preferably cast iron) over medium, about 8 minutes. Generously brush top and sides of buns with butter. Place buns, flat-side down, in skillet and toast, flipping halfway through, until crisp and golden on both sides, about 3 minutes. Line inside of buns with 1 to 2 lettuce leaves; divide crabmeat among buns. Drizzle tops with remaining melted butter; sprinkle with chives and more Old Bay. Serve, with lemon wedges and potato chips.

CRABMEAT ROLL-UPS

Steps:

• -Ina medium bowl, mix together the cream cheese and cocktail sauce until well blended.
• Stir in crabmeat, Swiss cheese, and green onion.
• Spread about 1/2 cup of the mixture onto each tortilla, and roll up tightly.
• -Wrapeach tortilla in plastic wrap, and refrigerate overnight.
• -Slicerolls into 1/2 inch circles, and arrange on a serving tray with a bowl of cocktail sauce for dipping.

CRAB CRESCENTS

Steps:

• Unroll crescent dough; separate into 8 triangles. Cut each triangle in half lengthwise, forming 2 triangles. Spread 1/2 teaspoon pesto over each triangle; place 1 rounded teaspoon of crab along the wide end of each triangle. , Roll up triangles from the wide ends and place point side down 1 in. apart on an ungreased baking sheet., Bake at 375° until golden brown, about 10-12 minutes. Serve warm.

NEW ENGLAND CRAB ROLLS

Steps:

• Whisk together mayonnaise, lemon juice, lemon peel, and cayenne pepper in medium bowl. Mix in crabmeat and chopped green onions. Season crab salad to taste with salt and pepper.
• Spread butter on insides of hot dog buns. Warm large skillet over medium heat 1 minute. Place buns, buttered side down, in preheated skillet and toast until golden, about 5 minutes. Place 2 toasted buns on each of 2 plates. Place 1 lettuce leaf inside each bun. Divide crab salad among buns and serve.

IMITATION CRABMEAT TORTILLA ROLLUPS

Steps:

• Mix softened cream cheese and cocktail sauce together, until well blended.
• Stir in crabmeat, swiss cheese and green onion, or green pepper and mix well.
• Spread evenly onto the 4 flour tortilla shells and roll each one up tightly.
• Wrap in plastic wrap and refridgerate for at least 2 hours, or overnight.
• After they are thoroughly chilled, slice into 1/2 inch circles, and serve with the 1/2 cup, optional cocktail sauce.
• Note: I microwave my tortilla shells (one at a time) for about 15 seconds, before I spread the mix on them.That makes the shells much easier to roll.
• I also make my own 'cocktail sauce' by simply mixing prepared horseradish and ketchup (to taste) together.

CRAB ROLLUPS

Steps:

• In a bowl, combine the spinach, soup mix, mayonnaise and sour cream; cover and refrigerate for 1 hour.
• In another bowl, combine the crab, cream cheese, chutney, garlic powder and onion powder; cover and refrigerate for 1 hour. Spread the spinach mixture on six tortillas.
• Spread the crab mixture on remaining tortillas.
• Place one crab tortilla over each spinach tortilla.
• Roll up tightly, jelly-roll style, and wrap in plastic wrap.
• Refrigerate for at least 30 minutes. Cut each roll into seven slices.
• Refrigerate any leftovers.