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LOCATION: Recipes >> Mexican >> Crab Enchiladas with Cherry Tomato Salsa

Print this Recipe    Crab Enchiladas with Cherry Tomato Salsa

6 flour tortillas (7 inches in diameter)
3 tablespoons corn oil
10 ounces fresh lump crabmeat, picked over
1 cup grated Jalapeno Jack cheese (about 5 ounces)
1 cup shredded fresh spinach leaves
Cherry Tomato Salsa

Preheat the oven to 300F. Wrap the tortillas tightly in foil and
bake for 10 to 15 minutes, until heated through.

In a medium skillet, heat the oil. Add the crabmeat and saute over
moderately high heat until heated through, 2 to 3 minutes.

Spoon the crabmeat onto the center of the warm tortilla and sprinkle
with the cheese and the spinach. Roll the tortillas into cylinders
and place on a warmed serving plate, seam-side down. Surround with

Cherry Tomato Salsa

2 pints cherry tomatoes
1 large shallot, minced
1 large garlic clove, minced
2 tablespoons minced fresh coriander
1 tablespoon white wine vinegar
2 serrano chiles, seeded and minced
2 teaspoons fresh lime juice
1/4 teaspoon salt

In a food processor, coarsely chop the tomatoes, turning the machine
on and off. Do not puree.

In a medium bowl, combine the chopped tomatoes and their juices
with the shallot, garlic, coriander, vinegar, chiles, lime juice
and salt. Stir well. Cover with plastic wrap and set aside for
at least 2 hours to blend the flavours.


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