Crab Tortilla's

(Pacific Northwest)

These Crab Tortilla's offer some serious Mexican flavor! Great to make ahead of time for a party or special occasion. This crab meat recipe will make about 60 crab meat appetizers and is easy to double the recipe for larger parties.

You can even add some shredded lettuce if you like! I would just recommend NOT storing them in the frig. overnight to eat the next day with the lettuce. I would put lettuce on them if I were to serve them the same day. We're just picky like that! Do enjoy these Crab Torilla's for an appetizer. They are totally Crab-O-Licious!


  • 6 Large Flour Tortilla's

  • 8 Ounce Package-Philly Cream Cheese-softened

  • 4 Ounces-Black Olives-sliced or diced

  • 4 Ounces-Green Chili Peppers-diced

  • 1 teaspoon-Taco Seasoning

  • 1 Tablespoon-Salsa Sauce

  • 1 Small Onion

  • 1 Cup- Canned Crab Meat or Fresh Crab Meat with lumps broken up and shredded

  • 4-6 Ounces-Shredded Mexican Cheese Blend

  • Shredded Lettuce-optional

Mix together all the ingredients, except the tortilla's, blend well.

Lay out the tortilla's on clean and dry table or counter. Spoon the mixture onto the tortilla's evenly and wrap, like a burrito and chill for at least an hour. Can be made ahead the night before.

Cut into slices across to approximately 10 appetizers per burrito. Add to a decorative tray and serve!

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