Lynn's Crab Tortilla Avocado Salsa
1 tsp olive oil may be tripled
1 x onion finely chopped
2 x garlic cloves crushed
1 piece fresh ginger (1-inch) minced
1 tsp coriander seed or powder
1/2 tsp cumin
8 oz crabmeat
2 x plum tomatoes peel, seed and chop
salt and pepper
12 sm flour tortillas
AVOCADO SALSA
3/4 cup avocado slices or one small
2 tsp lemon juice
1 x red onion sliced
2 tbl chopped fresh cilantro leaves
Juice and grated zest of
1 x lime
1 pch cayenne
salt
Method :
CRAB forms a great partnership with ginger or chiles in many cuisines around the
world. This one is based on a Mexican original, teamed with a zippy avocado
salsa.
1. To prepare the salsa, place the avocado in a bowl, and toss in the lemon
juice. Stir in the remaining ingredients, and set aside to develop the flavors
while you prepare the filling.
2. To prepare the filling, heat olive oil in a non-stick skillet, add the onion,
garlic, and ginger, and cook for 2 to 3 minutes, until golden. Stir in the
coriander, cumin, crabmeat, tomatoes, salt, and pepper.
3. Heat the tortillas in a dry skillet. Serve filling in the tortillas, folded
once. (Place the filling over half of each one. Wrap the other half over the top
of the filling.) Serve with the avocado Salsa.