Crab and Cucumber Wraps

Crab and Cucumber Wraps
serves two (but it served two adults and two little girls...and we had leftovers for the next day)
from Best Ever Three and Four Ingredient Cookbook

1/2 a cucumber (I like English cucumbers)
1 medium dressed crab (I used about half of those real crab tubs from Costco)
4 small wheat tortillas (I ended up having enough for 6 tortillas)
8 Tbsp hoisin sauce (I just used as much as I wanted...I love that sauce)
ground black pepper
tabasco (optional - we like)

Cut the cucumber into small even-sized batons.

Lightly toss the crab meat with ground black pepper in a bowl.

Heat the tortillas gently, one at a time, in a heavy frying pan until they begin to color on each side.

Spread a tortilla with about 2 Tbsp hoisin sauce, then sprinkle with cucumber. Add crab meat down the center of each tortilla and roll up. Repeat with the remaining ingredients. Serve immediately.

We had this with the Avocado Soup.

Spicy Crab Cups

I'm so lucky to get to hang out with ladies that are fun, intelligent and fantastic chefs/bakers. Whenever we get together for Bunco it is always a feast of sweet and savories. It's like a chance to taste some of the best flavors in one night.

This is the appetizer I brought last night.

Spicy Crab Cups

1 6oz container Dungeness crab meat
3 oz softened cream cheese
1/4 cup chopped pickled jalapeno slices
2Tbsp minced red bell pepper
30 Athens Mini Filo Shells (two 2.1-oz. boxes, in the freezer section)

Stir crab, softened cream cheese, jalapenoes, and red bell pepper in a medium bowl.

Spoon equal amounts into the mini filo shells. Bake at 350 for about 12-15 minutes or until filling is hot. Makes 30 appetizers.

Note: Cut back on the jalapenos a bit if you are sensitive to the heat.

Recipe from Raley's Something Extra