• 1 lb. Alaska crab meat (King, Snow or Dungeness), out of shell, thawed
• 4 12-14 inch flour tortillas, warmed (whole wheat, if possible)
• 4 oz. Brie cheese, ripe, diced
• 4 cups mixed baby lettuces
• 1 cup tomato, diced
• 4 slices bacon, cooked
• 1/2 cup low fat mayonnaise
• 1-1/2 tsp. Fresh dill, chopped

Mix the dill and mayonnaise together in a bowl. Place Alaska crab meat and brie in a saute pan; warm over medium heat until crab is warm and cheese starts to melt. Lay out the warm tortillas and spread 1 oz. of the dill mayonnaise mixture over each. Top with 1/4 of the crab and brie mixture, 1 cup of the mixed lettuces, 1/4 cup diced tomato and 1 slice of bacon, lightly chopped. Fold in the ends and roll up like a cigar. Cut in 1/2 on the bias and serve. Makes 4 servings.

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Recipes courtesy of ASMI (Alaska Seafood Marketing Institute)

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