| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Appetizer | 40 | Servings | |
INGREDIENTS
| 1 | lb | King crab legs or |
| 8 | oz | Lump Crabmeat; picked over |
| 1 | lg | Mango; about 14 ounces |
| 1 | ts | Salt |
| 2 | oz | Rice vermicelli |
| 8 | oz | Cream cheese; at room Temperature |
| 1 | c | Cilantro |
| 1 | c | Mint |
| 10 | sm | Flour tortillas |
| 10 | Leaves Boston lettuce | |
| 3 | Scallions |
INSTRUCTIONS
Remove meat from crab legs. Slice in thin strips 5 inches long, cover, and refrigerate. Cut mango into strips 1/2 inch by 2-1/2 inches. Cut lettuce leaves in half, discarding center ribs. Trim each scalllion into two 5-inch lengths; slice lengthwise into very thin strips. Place salt and rice vermicelli in a pan of boiling water and cook until tender, 2 to 3 minutes. Drain and rinse in cold water. For cheese spread, process cream cheese, cilantro and mint in food processor until smooth. Working with 1 tortilla at a time, lightly moisten both sides with water. Spread a layer of cheese spread on tortilla. Partially cover lower third of tortilla with 1 piece of lettuce, 1 piece of crab (if using lump crabmeat, 2 tablespoons), 2 pieces of mango, end to end, and 1/4 cup vermicelli. Cover with 4 strips of scallion. Roll into a cylinder, stopping halfway. Fold left and right sides into middle; finish rolling. Repeat with remaining tortillas. Wrap each roll in plastic wrap. Refrigerate 2 hours to create firm cheese spread or up to 8 hours. To serve, trim ends; discard. Cut each roll into 4 slices. Serve with Citrus Dipping Sauce from the Index. Date: Tue, 25 Jun 1996 18:52:28 -0500 From: kreimer@mwci.net (Karen Reimer) MC-Recipe Digest #130 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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