Crab Meat Tacos Food

CRAB MEAT ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. Heat water on stove at medium temperature, add red peppers. Boil until peppers soften (about 7-10 minutes). While red peppers soften, chop onion, cilantro and mix together. Mix the two cheeses together in a bowl. When red peppers soften, transfer them into blender. Add 2 cups of the same boiled water, salt, and garlic to blender. Blend for 2-3 minutes. Using a bowl and a strainer, strain this mixture to remove seeds and remaining skin. Add 1 cup of HERDEZ® Salsa Casera to mixture. Mix well. Add grapeseed oil to skillet and heat. Soften tortillas in grapeseed oil for 10-20 sec. Set on paper towel until all tortillas are done. Dip tortillas into red sauce and lay on flat surface, add crab and roll. Place rolled tortillas into a 9 x 13 pan. Use remaining red sauce to cover rolled tortillas. Pour 1/2 cup of remaining HERDEZ® salsa over mixture. Sprinkle cheese over the salsa. Pour remaining 1/2 cups of HERDEZ® salsa over cheese. Bake for 25-30 minutes. Remove from oven. Sprinkle the onion and cilantro mixture over the cheese. Drizzle the Mexican cream over mixture. Serves 4
• Guacamole:
• Mix together mashed avocado, diced onions, diced tomatoes, lime juice and HERDEZ® Salsa Verde. Serve.

NO COOK CILANTRO LIME CRAB TACOS

Steps:

• Start by making the crab salad. In a large bowl whisk together lime juice, olive oil, chipotle chili powder, black pepper and cilantro until the dressing is evenly combined. Next fold in crab meat, tomatoes, red onion, and yellow pepper. Set the salad aside.
• To make the honey cilantro sour cream mix together sour cream, honey, and cilantro until evenly combined and then set aside.
• Finally, assemble the crab tacos by arranging avocados and then the crab salad on a tortilla shell. Finish by drizzling with honey cilantro sour cream. Serve immediately. This recipes makes enough for four people to have two crab tacos each.

LOBSTER SLAW & CRISPY CRAB MEDALLION TACOS

Steps:

• Prepare the cabbage slaw first. Place shredded cabbage in large bowl. In a separate bowl blend together vinegar,sugar and mayo. Pour mayo mixture over shredded cabbage. Mix well. Sprinkle with fresh ground pepper cover bowl in plastic wrap and put in refrigerator.
• Cooking the lobster: Bring 6 cups water to a boil in a large pot. When the water is boiling, add 1/2 teaspoon salt to water. Gently add tails {shell on} into pot. Wait for water to reach a slow boil {you will see small bubbles}. Once bubbles show up, reduce heat and begin to time the cooking process allowing to simmer uncovered for 4 minutes. Remove lobster and test1 tail for doneness. Use a knife to cut through underside{white part}of shell into the thickest part of meat. If the meat is white and not translucent,the tails are done. If translucent,drop tails back in water for 1 more minute and then remove. Drain tails in colander for 3 minutes. Use kitchen shears to cut the shells and remove meat. Chop lobster meat into ½ inch or larger sized chunks. Put lobster in a bowl and toss with a tablespoon melted butter then squeeze half a lemon onto lobster chunks. Add lobster to coleslaw mixture.
• Making the Avocado Crema. Peel avocado and remove the pit and slice avocado into quarters. Place avocado into food processor or blender. Add lime juice, yogurt, sour cream and a pinch of salt. Blend a few seconds until smooth, place crema in a squirt bottle.
• Preparing the crab medallions. Fold together mayo, mustard, old bay seasoning in a small bowl.Use a rubber spatula to gently fold mayo mixture into beaten egg whites,trying not to flatten egg whites. Next gently fold in panko and crab meat keeping it light and not mashed together. Divide crab mixture into 16 small piles on a cutting board. Gently form each pile of crab into a 2 inch patty. Put crab patties on wax paper and place in refrigerator for 15 minutes to firm up.*It is important to use refrig. method in order for crab patties to firm a bit before cooking. Place 4 tablespoons butter into a large skillet and melt until bubbly over medium heat. Gently place 8 patties in pan. *cooking 2 batches, 8 at a time. Saute' 1 minute or until bottom edges are golden brown. Gently flip patties and cook reverse side until golden. Remove from pan, place patties on paper towel.
• Assemble the Taco. *Warm small tortillas on a grill pan or in 200 degree oven for a few minutes. Place 2 crab patties in the center of each tortilla - end to end. Top with 2-3 tablespoons of lobster slaw then drizzle with avocado crema.

CRAB TACOS

Steps:

• Preheat oven to 350°.
• Put tomatoes, garlic, half of the jalapeño, 1/4 cup cilantro, and the lime juice in a food processor and pulse a few times to chop.
• Add salt and pepper to taste.
• Set salsa aside.
• In a large skillet, heat oil over medium heat.
• Sauté onion and remaining jalapeño until soft, 4 minutes.
• Add crab and cook just until crab is warm, about 2 minutes.
• Put taco shells or tortillas on a baking pan and warm in oven, about 3 minutes.
• Arrange on a platter and fill with crab mixture, dividing evenly.
• Top crab with lettuce, cheese, and avocado.
• Sprinkle tacos with green onion and remaining 1/4 cup cilantro.
• Serve immediately, with salsa on the side or on top.

CRAB MEAT TACOS

Steps:

• Heat large non-stick skillet over medium heat; add olive oil.
• Add the chopped sweet onion; cook until light brown.
• Add the diced tomato, shredded cabbage and crab meat; stir.
• Meanwhile, beat the eggs together with the milk and salt.
• Add the beaten egg mixture to the skillet.
• Stir and cook until the eggs are done, cooked and seasoned with 1 Tablespoon Ranch dressing.
• Heat the tortillas in a skillet; fill with the cooked crab meat.
• Pour the remaining Ranch dressing on top.

CRAB, LIME & CHILLI TOASTS

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the baguette slices onto a baking tray, drizzle over half the oil, add some seasoning, then bake for 5 mins until golden at the edges.
• Meanwhile, mix the crab, chilli, coriander, lime zest and juice with the remaining oil and some seasoning, then spoon on top of the toast just before you serve.