Title: Summer Caribe Crab Rolls
Categories: Appetizer
Yield: 40 Servings

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

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.