1 pkg (250 g) spreadable light cream cheese
2 tbsp chopped green onion
1 1/2 tbsp chopped fresh dill (or 1 tsp dried dill weed)
1 tbsp lemon juice
4 8-inch (20 cm) spinach wraps
1 pkg (227g) crab-flavoured seafood (leg style)
1) Combine cream cheese, green onion, dill, lemon juice and pepper. Mix well. Spread evenly over spinach wraps.
2) Place 2 crab legs, end to end, on each wrap. Roll up tightly to enclose crab. Wrap in plastic wrap. Refrigerate for 2 hours (or overnight). Remove plastic wrap, slice into 1-inch (2.5 cm) pieces.
Makes 32 appetizers.
