| | Directions | | In a bowl, combine spinach, soup mix, mayonnaise and sour cream; cover and refrigerate for 1 hour. In another bowl, combine the crab, cream cheese, chutney, garlic powder and onion powder;cover and refrigerate for 1 hour. Spread the spinach mixture on six tortillas. Spread the crab mixture on remaining tortillas. Place one crab tortilla over each spinach tortilla. Roll up tightly, jelly-roll style, and wrap in plastic wrap. Refrigerate for at least 30 minutes Cut each roll into seven slices. Refrigerate any leftovers. Yields about 7 dozen. |
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| Ingredients | | - |  | 1 package frozen chopped spinach, thawed & squeezed dry (10 ounce pkg) |
| - | | 1 envelope vegetable soup mix |
| - | | 1/2 cup Mayonnaise |
| - | | 1/2 cup sour cream |
| - | | 1 package imitation crab meat, chopped (8 ounce pkg) |
| - | | 1 package cream cheese, softened (8 ounce pkg) |
| - | | 1/4 cup mango chutney or chutney of choice |
| - | | 1/8 teaspoon garlic powder |
| - | | 1/8 teaspoon Onion Powder |
| - | | 12 flour tortillas (8 inches) |
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