1 pkg. (8 oz.) fat-free cream cheese, softened 3 T. low-fat mayonnaise 1/4 C. finely chopped green pepper 1/4 cup finely chopped celery 1 jar (2 oz.) diced pimientos, drained 1 1/4 tsp. seafood seasoning 2 tsp. chopped fresh parsley 1/2 tsp. prepared mustard Dash of hot sauce Dash of ground red pepper 1/8 tsp. nutmeg 1 pkg. (8 oz.) imitation crabmeat, shredded 10 98% fat-free flour tortillas (6 inches each)
In a medium mixing bowl, combine cream cheese, mayonnaise, green pepper, celery, pimientos, seafood seasoning, parsley, mustard, hot sauce, red pepper and nutmeg. Fold in crabmeat. Spread approximately ¼ cup crab mixture on each flour tortilla. Roll up. Place in an airtight container. Refrigerate 4-6 hours. Slice each tortillas roll into 8 slices before serving.