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Wasabi Crab Salad in Tortilla Cups


PRODUCTS USED IN RECIPE

6.5" Grilled-Ready Par-Baked
Wasabi Crab Salad in Tortilla Cups

Scale Your Recipe

Original Recipe Serves 16

INGREDIENTS

8 Mission® 6.5" Grill-Ready™ Par-Baked Flour Tortillas (09301)  
4 Tbsp. Unsalted Butter , melted 
3/4 cup  Mayonnaise  
2 tsp.  Wasabi Powder 
1 Tbsp. Fresh Lime Juice  
1/4 tsp.  Salt  
1/4 tsp.  Hot Sauce (such as Cholula®) 
3/4 cup  Radish Sprouts 
1/2 cup  Radishes , matchstick sliced 
1 cup Lump Crab Meat  
1 cup Chopped Pummelo or Grapefruit segments 
1/4 cup Sliced Green Onion  

DIRECTIONS

1.) Using a 3-4” biscuit cutter, cut tortillas into rounds. Brush with melted butter. Place rounds into mini muffin tins to form the mini cups. Bake at 425° until golden, about 10 minutes. Remove and allow to cool.

2.) Mix the next five ingredients in a mixing bowl and set aside.

3.) Trim radish sprouts to one inch in length. Toss sprouts with radishes, crab meat, pummelo (or grapefruit). Fold in the mayonnaise mixture and toss until coated. Place ¼ cup of filling in each tortilla cup and serve immediately.

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