Ultimate California Crab Wraps Recipes

CALIFORNIA ROLL WRAPS

I love the California rolls I get at sushi restaurants and wanted to capture those flavors in a sandwich I could take to work. I started with the standard ingredients, added a few others and came up with a hit. -Mary Pax-Shipley, Bend, Oregon

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 wraps.

Number Of Ingredients 8

California Roll Wraps image

Steps:

Divide the wasabi mayonnaise evenly among the 6 tortillas and spread to within 1/2 inch of edges. Layer with crabmeat, avocado, jicama, red pepper, cucumber and bean sprouts. Roll up tightly.

Nutrition Facts : Calories 365 calories, Fat 18g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 647mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges

Ingredients

1/2 cup wasabi mayonnaise
6 whole wheat tortillas (8 inches)
2 packages (8 ounces each) imitation crabmeat
1 medium ripe avocado, peeled and thinly sliced
1-1/2 cups julienned peeled jicama
1 medium sweet red pepper, julienned
1 small cucumber, seeded and julienned
3/4 cup bean sprouts

TUNA AND CRAB WRAPS/CRAB AND AVOCADO WRAPS

I have never really thought of myself as a person who could wrap, fold or fiddle about with food or ever felt that way inclined. But you know, when you get into it, it's really quite OK - actually, more than OK. These wraps are curiously relaxing to assemble and everyone is always bowled over by them. They're a very good way of injecting a little zing into the proceedings without having to slave for hours over a hot stove. I have added the option of the crab wraps, as I do understand not everyone is happy working with or even eating raw tuna. But please do try those ones, too: They are actually a very unspooky experience. Just be sure to ask a fishmonger for sashimi-grade tuna and buy it the day you want to eat it. For both the recipes below I've given the basic unit of wrap; that's to say amounts are sufficient to fill one tortilla, which in turn will yield three pieces once rolled and cut.

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 15

Tuna and Crab Wraps/Crab and Avocado Wraps image

Steps:

Whisk together the mayonnaise, wasabi and sesame oil in a small bowl, and paint the tortilla wrap with this mixture on 1 side.
Arrange a row of carrots horizontally 3/4-inch to 1 1/4-inch up from the bottom of the wrap you have in front of you. Then arrange the cucumber on top of the carrot in the same way, or as best as you can as it may slip down a little. Finally, top with the slices of tuna also lying them horizontally as this makes it easy to wrap up. Roll up the wrap as tightly as you can, starting from the bottom. You want to end up with a fat Cuban cigar.
Cut across the rolled wrap diagonally to make 3 pieces.
Put the crabmeat into a bowl and add the mayonnaise, wasabi paste and oil and stir to mix. Lay the wrap in front of you and put the crabmeat in a line horizontally 2cm/about an inch up from the bottom of the wrap. Take the avocado half still with skin and scoop out the flesh in half teaspoonful curls, laying these on top of the line of crabmeat. Sprinkle over the lettuce in a neat line also, and then spritz with the lemon juice. Roll up tightly from the bottom, to form a fat cigar and then slice on an angle into 3 pieces.
The 2 recipes combined make 6 pieces

Nutrition Facts : Calories 126 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 24 milligrams, Sodium 198 milligrams, Carbohydrate 10 grams, Fiber 1.5 grams, Protein 11 grams, Sugar 1 grams

Ingredients

1 teaspoon mayonnaise
1/2 teaspoon wasabi paste
1 or 2 drops sesame oil
1 soft flour tortilla wrap
1/2 carrot, peeled and cut into matchsticks to give 1/2 cup
Quarter cucumber, halved lengthways, seeded and cut into matchsticks to give 1/2 cup
3 ounces tuna, sliced into 1/16 by 3/4-inch rectangles
1/2 cup white crabmeat
1 teaspoon mayonnaise
1/2 teaspoon wasabi paste
1 or 2 drops sesame oil
1/2 avocado
1/4 cup finely shredded iceberg lettuce
Squeeze lemon juice
1 soft flour tortilla wrap