Recipe - Hot Tortillas Filled With Spiced Crab And Avocado Salsa

1 teaspoon Olive oil; may be tripled
1 Onion; finely chopped
2 Garlic cloves; crushed
1 Piece fresh ginger; (1inch)
minced
1 teaspoon Coriander seed; or powder
One half teaspoon Cumin
8 ounce Crabmeat
2 Plum tomatoes; peel, seed
and chop
Salt and pepper
12 small Flour tortillas

AVOCADO SALSA
Three fourths cup Avocado slices; or one small
2 teaspoon Lemon juice
1 Red onion; cut or sliced up
2 tablespoon Chopped fresh cilantro;
leaves
Juice and grated zest of 1
lime
1 pn Cayenne
Salt

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 nonstick 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 GordonSmith (1996) Basic Flavorings: Spices (Courage Books).
Personal Collection of pat hanneman.

Recipe by: Basic Flavorings: Spices

Posted to EATLF Digest by PatHanneman kitpath@earthlink.net on Apr 17,
1999, converted by MM_Buster v2.0l.