| | Alaska Crab Wrap Sandwich 1 pound Alaska crab meat (king snow, dungeness), out of shell, thawed
Four 12-inch flour tortillas (wheat if possible) -- warmed
4 ounces of Brie cheese, ripe, diced
4 cups of mixed baby lettuces
1 cup of tomato, diced
4 slices of bacon, cooked
1/2 cup of low fat mayonnaise
1 1/2 teaspoons of fresh dill, chopped |
|
Mix the dill and mayonnaise together in a bowl. Place Alaska crab meat and Brie in a sauté 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 each 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 half on the bias and serve. |
-