Yield: 36 Servings
| Measure | Ingredient |
|---|---|
| 4 ounces | Cream cheese; Softened |
| 2 tablespoons | Mayonnaise |
| 2 teaspoons | Prepared horseradish |
| ½ \N | Avocado; pitted, peeled and chopped |
| 6 \N | 8-inch flour tortillas |
| 8 ounces | Flaked imitation crab meat |
| ¾ cup | Chopped red bell pepper |
| ⅓ cup | Sliced green onions |
| 2¼ can | Sliced ripe olives; drained |
1. In food processor bowl with metal blade or blender container, combine cream cheese, mayonnaise, horseradish and avocado; process on high speed until well mixed.
2. Spread cream cheese mixture evenly over tortillas. Top each tortilla with crabmeat, bell pepper, onions and olives. Roll up each tortilla; wrap securely in plastic wrap. Refrigerate at least 15 minutes or overnight.
3. To serve, slice rolls diagonally into ¾-inch thick slices.
36 appetizers.
Recipe by: Pillsbury's Make It Easy Mexican Posted to recipelu-digest Volume 01 Number 563 by Rodeo46898<Rodeo46898@...> on Jan 20, 1998