Hot tortillas filled with spiced crab and avocado salsa

4 servings

Ingredients

Quantity Ingredient
1 teaspoon Olive oil; may be tripled
1 Onion; finely chopped
2 Garlic cloves; crushed
1 Piece fresh ginger; (1-inch) minced
1 teaspoon Coriander seed; or powder
½ teaspoon Cumin
8 ounces Crabmeat
2 Plum tomatoes; peel, seed and chop
Salt and pepper
12 smalls Flour tortillas
¾ cup Avocado slices; or one small
2 teaspoons Lemon juice
1 Red onion; sliced
2 tablespoons Chopped fresh cilantro; leaves
Juice and grated zest of 1 lime
1 pinch Cayenne
Salt

Directions

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).

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Recipe by: Basic Flavorings: Spices Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Apr 17, 1999, converted by MM_Buster v2.0l.

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