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. Pats 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
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|Serving Size: 1 Serving (991g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 634 (22%)|
|Amt Per Serving||% DV|
|Total Fat 70.5g||94 %|
|Saturated Fat 17.1g||86 %|
|Monounsaturated Fat 35.2g|
|Polyunsanturated Fat 14.5g|
|Cholesterol 43.7mg||13 %|
|Sodium 5928.8mg||204 %|
|Potassium 1640.4mg||43 %|
|Total Carbohydrate 466g||137 %|
|Dietary Fiber 28.5g||114 %|
|Sugars, other 437.5g|
|Protein 85.2g||122 %|
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Calories per serving: 2873
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