Lynn's Crab with Chiptole Salsa
1 chipotle cream salsa James's Chipotle Salsa
SAL83
1/4 cup snipped fresh chives
1 button mushrooms
1/4 tsp freshly ground pepper
2 stick unsalted butter (1
12 6-in blue corn tortillas
1 tsp shallot - minced
3/4 lb assorted fresh wild mushrooms (such as chanterelle porcini and shiitake)
1/2 cup dry vermouth
1 lb cooked crabmeat - drained
Cut off any hard stems from mushrooms and discard. Thinly slice
mushrooms. Melt 1/2 cup butter in heavy large skillet over medium-low
heat. Add mushrooms and shallot and cook until tender, stirring
frequently, about 10 minutes. Add vermouth and bring to boil. Reduce heat and
simmer until almost no
liquid remains in pan, stirring occasionally, about 6 minutes. Melt
remaining 1/2 cup butter in heavy medium skillet over medium heat.
Add crab and stir until heated through. Combine with mushrooms. Mix
in 3/4 cup chipotle salsa, chives and pepper and bring to boil,
stirring constantly. (Can be prepared 1 day ahead. Cool completely.
Cover and refrigerate.) Set aside. Preheat oven to 350F. Stack
tortillas and wrap in foil. Bake until heated through, about 10
minutes. Re warm filling over low heat, stirring occasionally. Place
1 tortilla on each plate. Divide filling among tortillas. Fold
tortilla up as for letter, enclosing filling. Turn enchiladas seam
side down. Spoon remaining sauce over and serve. Makes 12 appetizer
or 6 main-course servings.
He that can't endure the bad will not live to see the good.
- Yiddish proverb