Crab Enchiladas with Salsa

16 oz All Natural Lump, Backfin or Special crabmeat
3 tbs corn oil
1 cup grated Monterey Jack with Jalapeno cheese
1 cup shredded fresh spinach leaves (carefully washed)
sour cream
6 flour tortillas
Drain and flake crabmeat. Remove any shell pieces. Preheat oven to 300░F. Wrap tortillas in foil and bake for 10-15 minutes. While tortillas are warming, heat oil over medium heat. Add the crabmeat and saute until warmed, 3-4 minutes. Spoon crabmeat onto the center of the warmed tortillas, top with spinach and cheese. Roll the tortillas and place seam-side down on a serving platteráTop with salsa and sour cream if desired.
Salsa:
2 pints cherry tomatoes
1 shallot, minced
1 clove of garlic, minced
2 tbs fresh coriander, minced
1 tbs white wine vinegar
2 Serrano Chiles, seeded and minced
1 tsp fresh lime juice
1/4 tsp salt
Using a food processor, coarsely chop tomatoes in small batches. Do not puree. In a large bowl blend the tomatoes and their juice with the remaining ingredients. Cover with plastic wrap and let stand foráseveral hours before serving.

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