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Melted Crab Wraps

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Warm, gooey crab wraps filled with lump crab, melted cheddar and Monterey Jack, creamy herbed spread, and crisp lettuce, then pressed in a skillet until golden. A quick, satisfying lunch or dinner ready in about 20 minutes.

Ingredients

  • 4 large flour tortillas (10-inch / 25 cm)
  • 1 tablespoon butter, softened, for the skillet
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded romaine or butter lettuce
  • 1 ripe tomato, thinly sliced (optional)

Crab Filling:

  • 12 oz (340 g) lump crab meat, drained well and flaked
  • 4 oz (115 g) cream cheese, softened
  • 2 tablespoons mayonnaise
  • 2 green onions, thinly sliced
  • 1 celery stalk, finely diced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. In a medium bowl, gently combine the crab meat, cream cheese, mayonnaise, green onions, celery, lemon juice, Old Bay, Dijon, garlic powder, pepper, and parsley. Fold carefully to keep the crab in chunks.
  2. Warm the tortillas for 10 seconds each in the microwave or a dry skillet so they are pliable.
  3. Sprinkle a quarter of the cheddar and Monterey Jack down the center of each tortilla, leaving a 2-inch (5 cm) border.
  4. Spoon a quarter of the crab mixture over the cheese, then top with lettuce and tomato slices if using.
  5. Fold in the sides of each tortilla, then roll up tightly from the bottom like a burrito.
  6. Heat a large skillet over medium heat and add a little of the butter. Place the wraps seam side down and cook for 2 to 3 minutes, until golden and crisp.
  7. Flip, adding more butter as needed, and cook for 2 to 3 minutes more, until golden and the cheese is melted inside.
  8. Let rest for 2 minutes, slice in half on the diagonal, and serve warm.

Notes

  • Crab: Drain and gently squeeze the crab meat well so the filling doesn’t turn watery. Imitation crab can be used; chop it finely.
  • Don’t overfill: Keep fillings in the center and leave a border so the wraps roll tightly and don’t leak in the pan.
  • Oven method: Place the wraps seam side down on a parchment-lined baking sheet, brush with melted butter, and bake at 400°F (200°C) for 12 to 15 minutes, flipping once.
  • Air fryer method: Cook at 375°F (190°C) for 6 to 8 minutes, flipping halfway through.
  • Variations: Add diced avocado, a pinch of cayenne, or pepper jack cheese for a spicy kick. Use low-carb tortillas for a lighter version.
  • Make ahead: Mix the crab filling up to 1 day ahead and keep refrigerated. Assemble and cook just before serving.
  • Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat in a skillet or air fryer at 350°F (175°C) for 4 to 5 minutes to re-crisp.

Nutrition

Find it online: https://thefamilycooking.com/melted-crab-wraps/