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- Prep time:
- 15 mins
- Cook time:
- Serves:
- 4
For a fast and fabulous lunch or light meal, roll up for Danny Boome's tongue-tingling crab salad wrap
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Ingredients
- 1 pinch strands Saffron
- 350g cream cheese
- 1 bunch Spring onions, very finely chopped
- 1 bunch Coriander, chopped, plus some to garnish
- 250g crab meat
- 1 Lemons, juice and zest
- 4 flour tortillas
Method
1. Place the saffron in a small bowl and add one tablespoon of hot water. Set aside to dissolve.
2. Place the cream cheese in a large bowl and soften with a fork.
3. Tip the saffron liquid into the cream cheese and mix well.
4. Fold in the spring onions, coriander and crab meat.
5. Season to taste with the lemon juice and stir in the zest.
6. Stir the mixture really well.
7. Lay the tortilla wraps on a board and divide the mixture between each wrap.
8. Fold and roll the tortillas into a cigar shape.
9. Add a little salad alongside the cream cheese mix if required.
10. Serve the tortillas piled on a platter and garnish with extra coriander.
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