| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Mexican |
4spices, Appetizers |
4 |
servings |
INGREDIENTS
| 1 |
ts |
Olive oil; may be tripled |
| 1 |
|
Onion; finely chopped |
| 2 |
|
Garlic cloves; crushed |
| 1 |
|
Piece fresh ginger; (1-inch) minced |
| 1 |
ts |
Coriander seed; or powder |
| 1/2 |
ts |
Cumin |
| 8 |
oz |
Crabmeat |
| 2 |
|
Plum tomatoes; peel, seed and chop |
|
|
Salt and pepper |
| 12 |
sm |
Flour tortillas |
| 3/4 |
c |
Avocado slices; or one small |
| 2 |
ts |
Lemon juice |
| 1 |
|
Red onion; sliced |
| 2 |
tb |
Chopped fresh cilantro; leaves |
|
|
Juice and grated zest of 1 lime |
| 1 |
pn |
Cayenne |
|
|
Salt |
INSTRUCTIONS
AVOCADO SALSA
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.
1. 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.
2. 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.
3. 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 <kitpath@earthlink.net> on Apr 17,
1999, converted by MM_Buster v2.0l.
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