Hot Tortillas Filled With Spiced Crab And Avocado Salsa

As we come to Christ, then, empty-handed, claiming no merit of our own, but clinging by faith to His blood and righteousness, we are justified. We pass immediately from a state of condemnation and spiritual death to a state of pardon, acceptance, and the sure hope of eternal life. Our sins are blotted out, and we are “clothed” with the righteousness of Jesus Christ. In our standing before God, we will never be more righteous, even in heaven, than we were the day we trusted Christ, or we are now. Obviously in our daily experience we fall far short of the perfect righteousness God requires. But because He has imputed to us the perfect righteousness of His Son, He now sees us as being just as righteous as Christ Himself.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Mexican	4spices, Appetizers	4	Servings

INGREDIENTS

1	t	Olive oil, may be tripled
1		Onion, finely chopped
2		Garlic cloves, crushed
1		Piece fresh ginger, 1-inch
		minced
1	t	Coriander seed, or powder
1/2	t	Cumin
8	oz	Crabmeat
2		Plum tomatoes, peel seed
		and chop
		Salt and pepper
12		Flour tortillas
3/4	c	Avocado slices, or one small
2	t	Lemon juice
1		Red onion, sliced
2	T	Chopped fresh cilantro
		leaves
		Juice and grated zest of 1
		lime
1	pn	Cayenne
		Salt

INSTRUCTIONS

CRAB forms a great partnership with ginger or chiles in many cuisines
around the world. This one is based on a Mexican original, teamed  with
a zippy avocado salsa.  To prepare the salsa, place the avocado in a
bowl, and toss in the  lemon juice. Stir in the remaining ingredients,
and set aside to  develop the flavors while you prepare the filling. To
prepare the  filling, heat olive oil in a non-stick skillet, add the
onion,  garlic, and ginger, and cook for 2 to 3 minutes, until golden.
Stir  in the coriander, cumin, crabmeat, tomatoes, salt, and pepper.
Heat  the tortillas in a dry skillet. Serve filling in the tortillas,
folded once. (Place the filling over half of each one. Wrap the other
half over the top of the filling.) Serve with the avocado Salsa.  Pat's
notes: The filling is on the dry side. Serve with a cilantro  "yogurt"
or a red peppered salsa. EACH: 496 cals, 15g fat (26% cff)  Clare
Gordon-Smith (1996) Basic Flavorings: Spices (Courage Books).  Personal
Collection of pat hanneman.  Recipe by: Basic Flavorings: Spices
Posted to EAT-LF Digest by PatHanneman <[email protected]> on Apr
17, 1999, converted by MM_Buster v2.0l.

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