| 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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