Crab Tortillas Food

CRAB SALAD TORTILLA WRAPS * SUBWAY COPYCAT

Steps:

• In a mixing bowl, snip crab meat into fine pieces. Dice celery, mince onion, and add to crab. Stir and set aside.
• Mash cream cheese, then add sour cream, mayo, lemon juice and sugar, mixing until creamy.
• Pour cream cheese mixture to crab & veggies, mixing well. Set aside.
• Using a pastry blender (or a fork), chop the eggs until crumbly-looking; set aside.
• Shred the lettuce and set aside.
• PUT IT TOGETHER: Spread about a 1/4-cup of crab mixture in a thin layer over a tortilla. Sprinkle with eggs and lettuce. Roll tortilla up very tightly.
• LUNCH or PICNIC: Wrap each tortilla tightly in a slice of waxed-paper. Unwrap or cut in half and keep it neat!
• PLANNED OVERS: Mix remaining crab, lettuce and egg, and have it for lunch the next day!
• CHANGE OVERS: Add some French or Western dressing and a dab of horseradish with the mayonnaise to create more of a seafood saucey flavor. Yummmy! OR dip wrap in this! Even better!
• Plan for two wraps per person, with "leftovers" being chilled and served for lunch the next day (or a late night snack?).

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.

CRAB TORTILLAS RECIPE

Steps:

• Preheat the oven to 200C/Gas 6.
• Warm the taco shells in the oven for 5 mins.
• Mix together the chopped avocado, lime zest and juice, halved cherry tomatoes and sliced spring onions until well combined. Next carefully stir the crab meat, chilli flakes and coriander into the avocado mix until evenly distributed. Season to taste with salt and pepper.
• Gently spoon the crab filling into the warm tacos and serve immediately with extra limes on the side.

CRABMEAT ENCHILADAS

Steps:

• Preheat oven to 250 degrees.
• Saute onion in oil, add flour, milk and chili.
• Cook until medium thick.
• Reserve 1/4 cup of cheeses to sprinkle over top of sauce.
• Heat 1/2 to 1 tsp of canola oil at a time in skillet.
• When oil is warm quickly dip tortillas in oil until soft and warm.
• Immediately put 1 Tablespon each of cheese, crabmeat and sauce in tortilla and roll up.
• Place seam side down in a 11x7 inch pan.
• Repeat until all tortillas are used.
• Pour the remaining sauce on top and sprinkle with reserved cheeses.
• Bake in preheated oven for 10 to 15 minutes.

CRAB DIP WITH TORTILLA CHIPS

Steps:

• Heat olive oil on low heat, add the chopped green bell peppers, red bell peppers, green onions. Saute on low heat, stirring occasionally.
• While vegetables are sauting finely chop the Crab meat. Place crab meat in a plastic container with a lid.
• Once the vegetables are translucent, remove from heat and let cool.
• Then add the cooled vegetables to the crab meat.
• Add the lemon juice and cilantro and salt. Mix well. Refrigerate for about an hour before serving.
• Serve with Tortilla Chips.

IMITATION CRABMEAT TORTILLA ROLLUPS

Steps:

• Mix softened cream cheese and cocktail sauce together, until well blended.
• Stir in crabmeat, swiss cheese and green onion, or green pepper and mix well.
• Spread evenly onto the 4 flour tortilla shells and roll each one up tightly.
• Wrap in plastic wrap and refridgerate for at least 2 hours, or overnight.
• After they are thoroughly chilled, slice into 1/2 inch circles, and serve with the 1/2 cup, optional cocktail sauce.
• Note: I microwave my tortilla shells (one at a time) for about 15 seconds, before I spread the mix on them.That makes the shells much easier to roll.
• I also make my own 'cocktail sauce' by simply mixing prepared horseradish and ketchup (to taste) together.

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.

TORTILLA CRAB PIZZA

Steps:

• Preheat oven to 425F for Pyrex, or 450F for a metal pizza pan.
• Spread olive oil on pizza pan (I use Pyrex!) to prevent the tortilla from sticking to the pan.
• Place flour tortilla onto pizza pan and spread on cream cheese.
• Top with imitation crab meat and onion.
• Lightly sprinkle with garlic powder, salt, black pepper, and cayenne.
• Top with swiss and cheddar cheeses.
• Top cheeses with the snipped basil.
• Bake at 425F (Pyrex) or at 450F (metal) for 15 minutes.
• Remove from oven and immediately slide pizza onto a wire rack so the crust doesn't sweat!
• Cool for 10-15 minutes, slide the pizza back onto the pizza pan and cut into 8 pieces, with a pizza cutter.
• Three-four pieces with a green salad is plenty for two-three persons, or as an appetizer for a few folks!
• NOTE: Use whatever cheese mixture you like ~ my photo with the blue background is made with swiss and mozzarella, with the basil underneath where it can't be seen!