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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 36 |
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These came about as I quickly looked for a finger food to serve for a party. I used TheDancingCook's idea of combining cream cheese with the purchased crab salad and spread it on tortillas. They were a winner, and I thought I would share. Cook time is refrigeration time. Ingredients:
3/4 lb crab salad (purchased in the deli section) |
3 ounces cream cheese, softened |
1/4 cup black olives, sliced |
4 flour tortillas (8 to 10 inches in diameter) |
Directions:
1. Stir the sliced black olives into the prepared crab salad.
2. Combine the softened cream cheese with the crab salad mixture.
3. Spread evenly on each flour tortilla.
4. Tightly roll up the tortillas and wrap with plastic wrap.
5. Refrigerate for 30 minutes to an hour.
6. Remove tortillas from fridge and slice into 1/2 to 3/4 inch pinwheels.
7. Discard the ends, or save for the cook (you) to sample.
8. Secure with toothpicks, if desired.
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