Summer Crab Wraps Mexico Food

MEDITERRANEAN SHRIMP WRAPS

Steps:

• Spread pesto on 1 side of tortillas. Top with spinach, shrimp, artichoke hearts, and sun-dried tomatoes and roll up.

CRAB SUMMER ROLLS

Steps:

• For the sauce: In a small bowl, whisk together the vinegar, tamari, chili paste, ginger and 1 tablespoon water. Set aside to let the flavors marry for about 10 minutes.
• For the rolls: Meanwhile, in a medium bowl, toss the rice noodles with the sesame oil.
• Fill a pie pan with warm tap water. Working with one wrapper at a time, soak the rice paper in the warm water for about 30 seconds or until pliable. Lay a few pieces of cilantro and basil across the center of the wrapper. Top the herbs with some crab, followed by some of the red pepper and cucumber. Top with approximately 1/3 cup of the dressed rice noodles. Roll the edge closest to you over the filling, pulling tightly. Fold in the ends and continue to roll to seal. Store on a tray with a damp paper towel. Continue with the remaining wrappers and filling. Serve with the dipping sauce.

ULTIMATE CALIFORNIA CRAB WRAPS

Steps:

• In small bowl, mix cream cheese, bacon, onion and carrot. Spread 2 tablespoons cream cheese mixture over each tortilla to within 1 inch of edge.
• Top each tortilla with 3 spinach leaves, 1 roasted pepper strip, 2 tablespoons crabmeat and 2 avocado slices.
• For each wrap, fold sides of tortilla over filling toward center; fold over ends of tortilla. Cut in half at a diagonal.

GREEN LIME SHRIMP - MEXICO

Steps:

• Clean and devein the shrimp.
• Melt the butter with the onion, chile, salt and pepper over a medium heat. Add the shrimp and cook one minute.
• Add the lime slices, fry for other few minutes and take them off the flame.
• Add the sour cream and serve with rice.

MEXICAN CAJETA - CARAMEL CREPES

Steps:

• In a frying pan, melt the caramel or Mexican cajeta or dulce de leche, and add the rum.
• Let boil for 3 - 5 minutes; then dip the tortillas, one at a time in the caramel, making sure to cover completely.
• Place two tortillas, folded into four parts on each plate, and add a scoop of coffee ice cream on each and sprinkle with shredded coconut.

HALO-HALO

Steps:

• In a dry skillet, lightly toast the coconut flakes until slightly browned and fragrant. Remove from skillet into a bowl and stir in the brown sugar, mix well. Set aside.
• Peel the oranges so that the whole outer skin is removed, like if you wanted to filet the oranges.
• Slice the oranges (about 1/2 inch thick slices).
• Layer oranges and flaked coconut into 4 glasses. The top layer should be coconut.
• Sprinkle one tablespoon cointreau over each glass.
• Chill for at least one hour, serve cold.
• Garnish with whipped cream or any topping you like.

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?).