Preparation:
Spread tortillas with cream cheese.
Sprinkle 1/4 teaspoon garlic powder on each and spread 1 teaspoon cocktail sauce onto each.
Divide crab meat evenly between all tortillas. Rollup tightly place, seam side down, onto a sheet of waxed paper cover and chill for 4-24 hours, until firm. Slice into 1-inch pieces place, cut side up, onto a serving platter. Serve slightly chilled, or at room temperature. |