Mary-Mex Crab Wraps

• 12 lb backfin crab meat
• 1 medium avocado, sliced
• 4 large tortillas
• 2 tablespoons mayonnaise
• 1 teaspoon salt-free lemon pepper
• 1 tablespoon shallots or 1 tablespoon scallion, minced
• 1 tablespoon celery, minced
• 1 tablespoon red pepper, minced
• 1 teaspoon chopped fresh parsley
• 12 slices crisp cooked bacon

1. Combine the crabmeat, mayonnaise, lemon pepper seasoning, shallots, celery, red pepper, and parsley in a large mixing bowl.
2. Layer individual tortillas with three strips of bacon each and approximately two slices of avocado.
3. Spread approximately one quarter of the crab mixture over each tortilla, being careful not to add too much or the tortilla will not roll shut (use more or fewer tortillas, depending on their size).
4. Use a toothpick to hold tortillas closed.
5. Rolled tortilla wraps may be sliced in half or in several smaller pieces.
6. Serve as hors d'oeuvres, appetizers or entrees.

crab meat, avocado, tortillas, mayonnaise, salt, shallots, celery, red pepper, parsley, bacon

Taken from www.food.com/recipe/mary-mex-crab-wraps-33244 (may not work)