Recipe: Delicious Brad's crab roll ups

Brad's crab roll ups. Roll steak up and secure with water soaked toothpicks. Roll steak up and secure with water soaked toothpicks. Spread the spinach mixture on six tortillas.

Maryland Crab Roll Ups "First things first….don't skimp on the crab meat. After living in the DC area, I'll readily admit that I've become a bit of a crab snob. Living in the land of the perfected crab cake will do that to a person. You can cook Brad's crab roll ups using 14 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Brad's crab roll ups

1. You need 2 of whole dungeness crab, cooked.
2. Prepare 8 Oz of pkg cream cheese.
3. Prepare 1 tbs of minced garlic.
4. You need 3 tbs of mayonnaise.
5. You need 1 tbs of brown mustard.
6. Prepare 2 tbs of horseradish.
7. Prepare 1/2 bunch of spinach, chopped.
8. You need 3 cups of shredded mozzarella cheese.
9. You need of Montreal steak seasoning.
10. It's 6 of top round steaks, cut very thin. about 1/4 inch thick.
11. Prepare of Marinade.
12. Prepare 1/2 cup of cabernet sauvignon.
13. Prepare 1/2 cup of worcestershire sauce.
14. Prepare 1/4 cup of red wine vinegar.

In a medium bowl, mix together the cream cheese and cocktail sauce until well blended. Stir in crabmeat, Swiss cheese, and green onion. Wrap each tortilla in plastic wrap, and refrigerate overnight. Once that's mixed together nicely, fold in the crab meat.

Brad's crab roll ups step by step

1. Deshell all the crab meat. Place in a large mixing bowl..
2. Add the next 7 ingredients on the list. Mix well.
3. Lay steaks out on a cutting board. Sprinkle top with steak seasoning. Spread crab mix on steak. I went about 1/2 inch thick. Leave about 1 inch uncovered on the end..
4. Roll steak up and secure with water soaked toothpicks..
5. Preheat grill to 375. Brush and clean. Meanwhile mix marinade..
6. Grill roll ups for 15 minutes. Flip over every 2 minutes. Every time you flip, brush marinade over them..
7. Serve and enjoy. I served with garlic and lemon pepper prawn skewers and rice pilaf..

You'll spread some of the mixture on four or five large Burrito-sized tortillas. Then, roll them up tightly, wrap them up in plastic wrap and pop them in the fridge for a few hours. When you're ready to serve them, just slice them up! Combine the softened cream cheese with the crab salad mixture. Spread evenly on each flour tortilla.