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| | Crab Enchiladas with Cherry Tomato Salsa |
 | | Crab Enchiladas with Cherry Tomato Salsa 6 flour tortillas (7 inches in diameter) 3 tablespoons corn oil 10 ounces fresh lump crabmeat, picked over 1 cup grated Jalapeno Jack cheese (about 5 ounces) 1 cup shredded fresh spinach leaves Cherry Tomato Salsa Preheat the oven to 300F. |
 | | Cherry Tomato Salsa 2 pints cherry tomatoes 1 large shallot, minced 1 large garlic clove, minced 2 tablespoons minced fresh coriander 1 tablespoon white wine vinegar 2 serrano chiles, seeded and minced 2 teaspoons fresh lime juice 1/4 teaspoon salt In a food processor, coarsely chop the tomatoes, turning the machine on and off. |
 | | In a medium bowl, combine the chopped tomatoes and their juices with the shallot, garlic, coriander, vinegar, chiles, lime juice and salt. |
| www.cs.cmu.edu /~mjw/recipes/seafood/crab/crab-ench-salsa.html (226 words) |
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