This recipe can easily be made with provisions on board during a passage; simply omit the celery, substitute canned crab for fresh, and use cabbage in place of lettuce.  You can find packaged flour tortillas with a long shelf life (Mission-brand) in most grocery stores.

1/4 cup low-fat mayonnaise
1 teaspoon seafood seasoning
1/4 cup finely chopped celery
2 tablespoons chopped onion
6 ounces crabmeat (Canned or fresh)

1 cup thinly sliced lettuce (Can substitute cabbage)

Tortillas

Blend mayonnaise, seasonings, celery and onion. Add crabmeat and stir gently. Mound crab salad on tortilla, top with lettuce and roll.