Baked Crab Rangoon Roll-up

January 18, 2013


I had the hardest time naming this dish!  I wanted to make a traditional Crab Ragoon, but Whole Foods doesn’t sell Wonton wrappers anymore?…I won’t go there:)!  My wheels began to spin, and I decide to take it to a more Mexican route, using tortillas.  I bought Blue corn tortillas to add some color to my dish and imagined placing them into muffin tins and coming up with something that resembled this.  Well, not so much:(!  I proceeded to go through the entire package of tortillas, tearing each and every single one while broadening my usage of profanity!!! I came up with some really good ones if your interested:)  Thank god I had these whole wheat tortillas hiding in the bottom of my deli drawer!  My son really enjoyed these, he likes when I cook anything that doesn’t look like it came out of Woman’s Health magazine.  I ate mine with salsa, yum!  I quite enjoyed them, it was a nice change from a normal meat and potato type meal.

Baked Crab Rangoon Roll-up
  • Whole wheat tortillas
  • 1 container of Philadelphia whipped cream cheese
  • 1 pound jumbo lump crab meat, rinsed and drained well
  • 1 large Jalapeno pepper, chopped fine (seeds and all if you like spicy)
  • 2 green onions, chopped
  • ½ cup finely shredded Mexican cheese.
  1. Preheat oven to 400 degrees.
  2. Place all ingredients except tortillas in large bowl and mix well.
  3. Put tortillas in microwave to soften a bit so they are easy to roll (30 seconds).
  4. Spread about a ¼ cup of cream cheese mixture on half of tortilla and roll up.
  5. Place on baking sheet and bake until filling is hot, and tortillas are crisp. (15 minutes or so).


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