James's
Crab Enchilada
6 flour tortillas
3 tbs corn oil
10 oz lump crab meat picked over
1 cup grated jalapeno Jack cheese
1 cup shredded fresh spinach leaves
Preheat
the oven to 300F. Wrap the tortillas tightly in foil and bake for 10 to 15
minutes, until heated through. In a medium skillet, heat the oil. Add the
crabmeat and saute over moderately high heat until heated through, 2 to 3
minutes. Spoon the crabmeat onto the center of the warm tortilla and sprinkle
with the cheese and the spinach. Roll the tortillas into cylinders and place on
a warmed serving plate, seam-side down. Surround with Cherry Tomato Salsa.
Cullen's Cherry Tomato Salsa
SC52
To taste; picante or other sauce Sauces Mexican
It may be that the race is not always to the swift, nor the
battle to the strong - but that is the way to bet.
- Damon Runyon