LOBSTER QUESADILLA WITH TROPICAL FRUIT SALSA
Steps:
- In a large skillet, heat the oil over medium-high heat. Add 1 1/2 cups red peppers, the green peppers, onion, cumin, and cayenne pepper. Cook until the vegetables are tender, but still firm, about 7 to 8 minutes. Remove from the heat and cool.
- In a medium bowl, mix the lobster meat, cheese, jalapenos, salt, and cooled pepper mixture. Divide the mixture into 6 portions. Sandwich each portion between 2 tortillas, spreading the lobster mixture evenly.
- Heat a grill or large skillet over medium heat and film the bottom with some of the butter. Place as many quesadillas as will fit without touching, and cook each side until the tortillas are golden brown and the cheese has melted, about 5 minutes. Repeat with remaining butter and quesadillas.
- Cut quesadillas into wedges. Place the quesadillas on plates and garnish with remaining red pepper, the green onion, sour cream, and a pineapple top. Serve immediately with Tropical Fruit Salsa.
- In a medium bowl, combine all ingredients and mix well. Refrigerate for 45 minutes to 1 hour before serving.
CRAB SALAD WITH MANGO SALSA
Steps:
- NOTES: You will need 4 parfait glasses or large wine glasses.
- For the mango salsa: Combine the fruit cups and remaining salsa ingredients in a bowl and set aside.;
- In each parfait glass, layer 1/2 cup shredded lettuce, 1/4 cup lump crabmeat, and 2 tablespoons sour cream. Repeat layering to use up all ingredients.
- Serve with sliced limes on top.
MACADAMIA NUT CRAB CAKES WITH TROPICAL FRUIT SALSA
Macadamia nut filling crab cakes are topped with a a spicy kiwi and mango tropical fruit salsa - if this doesn't transport you to the beach, I don't know what will.
Provided by Nicole
Time 30m
Yield 8 crab cakes
Number Of Ingredients 19
Steps:
- In a medium bowl, whisk together, mayo, egg, dijon, lime zest, juice and salt. Toss in red pepper, nuts and bread crumbs.
- Gently fold in crab, trying not to break up the meat until combined.
- Form into 8 patties, and chill in the fridge for 10-15 minutes.
- Heat a large non-stick skillet to a medium-high heat. Add oil. Fry crab cakes until golden brown on both sides, about 5 minutes per side. If needed, work in batches. You may have to add more oil to the pan, when you flip or if you need to work in batches. Always make sure there is just a little bit of oil coating the pan, otherwise, the cakes won't crisp up.
- Combine all ingredients. Season to taste with salt, pepper and jalapeño.
TROPICAL SALSA
Provided by Patrick and Gina Neely : Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add the pineapple, mango, tomatoes, red onion, cilantro, garlic, lime juice, and salt to a bowl. Cover and let chill for at least 1 hour before serving so the flavors can marry together.
TROPICAL FRUIT SALSA
Want a peppy topper for chicken breasts or fish? Try fruit salsa that's easy to make and keeps for a week in your fridge.
Provided by By Betty Crocker Kitchens
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- In glass or plastic bowl, mix all ingredients.
- Cover and refrigerate 1 to 2 hours. Store covered in refrigerator up to 1 week.
Nutrition Facts : Calories 60, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 5 mg
TROPICAL FRUIT AND CRAB SALSA
You can serve this chunky salsa in seashells as an hors d'oeuvre with cocktails, but it would also be ideal as a dip for Fried Plantain Chips (recipe follows).
Yield makes 4 1/2 cups
Number Of Ingredients 10
Steps:
- Combine the onion, mango, papaya, pineapple, jalapeño, lime juice, and cilantro in a large bowl. Toss well to combine. Add the crabmeat, and toss gently. Season with salt and pepper. Serve immediately.
TROPICAL FRUIT SALSA
This recipe for tropical fruit salsa comes from "Martha Stewart's Hors d'Oeuvres Handbook."
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 5 cups
Number Of Ingredients 9
Steps:
- In a medium bowl, combine all of the ingredients. Serve immediately. This may be made 1 hour ahead, without adding papaya, and refrigerated. Add papaya just before serving.
TROPICAL FRUIT SALSA
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Stir together all ingredients.
TROPICAL FRUIT SALSA
Provided by Food Network
Yield 4 servings
Number Of Ingredients 5
Steps:
- Gently toss together all ingredients with salt and pepper to taste.
SPICY TROPICAL FRUIT SALSA
Other combinations of fruits will also taste great in this colorful salsa. Try adding diced melon, such as cantaloupe, honeydew, or musk. Diced mango is delicious also, or, for a truly tropical and exotic salsa, add sliced star fruit (also known as carambola). As with any of my recipes calling for habanero's, you as chef, can substitute with any other capsicum. From "The Habanero Cookbook" by Dave DeWitt and Nancy Gerlach.
Provided by Chef Sean 2
Categories Sauces
Time 2h5m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Combine fruits in a large bowl.
- In a small bowl, mix together the orange and lime juices and oil. Drizzle over the fruits and toss gently to mix well.
- Allow to sit for 2 hours. Just before serving, add the pomegranate arils and toss well. Garnish with the cilantro.
Nutrition Facts : Calories 156.2, Fat 9.4, SaturatedFat 1.3, Sodium 6, Carbohydrate 18.9, Fiber 2.7, Sugar 11.8, Protein 1.4
TROPICAL FRUIT SALSA
Make and share this Tropical Fruit Salsa recipe from Food.com.
Provided by Sudie
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Stir all ingredients together.
Nutrition Facts : Calories 103, Fat 0.4, SaturatedFat 0.1, Sodium 588.5, Carbohydrate 26.1, Fiber 4, Sugar 17, Protein 1.5
TROPICAL FRUIT AND CRAB SALSA
We served this chunky salsa in seashells as an hors d'oeuvre with cocktails, but would be a tropical treat if served with your favorite fried plantain chips.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 4 1/2 cups
Number Of Ingredients 9
Steps:
- Combine onion, mango, papaya, pineapple, jalapeno, lime juice, and cilantro in a large bowl. Toss well to combine. Add crabmeat, and toss gently. Season with salt and pepper. Serve immediately.
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