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Add a photoRaciónes: 4
Ingredientes
- 1 tsp extra virgin olive oil may be tripled
- 1 x onion finely minced
- 2 x garlic cloves crushed
- 1 piece fresh ginger (1-inch) chopped
- 1 tsp coriander seed or possibly pwdr
- 1/2 tsp cumin
- 8 ounce crabmeat
- 2 x plum tomatoes peel, seed and chop salt and pepper
- 12 sm flour tortillas AVOCADO SALSA
- 3/4 c. avocado slices or possibly one small
- 2 tsp lemon juice
- 1 x red onion sliced
- 2 Tbsp. minced fresh cilantro leaves Juice and grated zest of
- 1 x lime
- 1 pch cayenne salt
Direcciones
- CRAB forms a great partnership with ginger or possibly 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 extra virgin olive oil in a non-stick skillet, add in the onion, garlic, and ginger, and cook for 2 to 3 min, till golden brown. 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 possibly a red peppered salsa. EACH: 496 cals, 15g fat (26% cff)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 4 servings | |
| Calories 152 | |
| Calories from Fat 55 | 36% |
| Total Fat 6.1g | 8% |
| Saturated Fat 0.9g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 199mg | 8% |
| Potassium 501mg | 14% |
| Total Carbs 12.5g | 3% |
| Dietary Fiber 3.6g | 12% |
| Sugars 5.05g | 3% |
| Protein 13.32g | 21% |
