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Crabmeat
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Related product category: Other
Featuring flavors of chile, onion and garlic in a cumin white wine reduction, try this new twist on a Mexican favorite for your next dinner or main course.
Ingredients:
6 green chiles, roasted, peeled, stems and seeds removed, chopped
1 tbsp dried red chile
3 tbsp chopped onion
2 cloves garlic, minced
2 tbsp butter or margarine
2 tbsp flour
1 tsp ground cumin
1 cup dry white wine
1 cup heavy cream
1/2 cup sour cream
6 scallions, chopped, including greens
1 lb cooked lump crabmeat
2 cups Monterey Jack cheese, grated
6 blue corn tortillas
Chopped cilantro for garnish
Directions:
- Saut'e the onion and garlic in butter until soft. Add the green chiles. Stir in the flour and cumin and heat for 3 minutes.
- Stir in the wine and simmer until sauce thickens. Remove from heat and stir in sour cream.
- Mix in the crabmeat with one cup of sauce and one cup of the cheese.
- Soften the tortillas in a damp towel in the microwave, about 10 seconds. Butter a casserole dish. Place one of the tortillas in the dish, put a couple of tablespoon of the crab mixture on the tortilla, and roll it up, making sure that the open end of th
- Pour the remaining sauce over the tortillas and top with more grated cheese. Bake in a 350°F oven just long enough to heat through and melt cheese, about 15 minutes. Garnish with cilantro.
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