Friday, September 3, 2010

A Dash of Texas with Chesapeake Bay Crab

A few weeks ago my husband came home from the grocery store with a surprise for me.  He had seen a sign for a crab recipe contest and knew we could come up with something good.  So, he handed me a couple of pints of back fin Chesapeake Bay crab meat, and we got to brainstorming.

Well, with the home renovations and the temporary move to Texas, the timing wasn't right for the contest, but I'm still rather happy with our creation.  I think it is nice combination of Chesapeake Bay and Texan cuisines.  There is always another time for competition...

Crab Tostadas
Serves 6 to 8

1 tsp lime zest
1/4 cup lime juice
2 Tbsp olive oil

1/2 tsp salt
1/2 tsp cumin

1/4 cup red onion
1/3 cup tomatoes
1 jalapeno (optional)
8 oz crab meat ( I used backfin, but other varieties will work)
12 to 18 corn tortillas
vegetable oil for frying
sliced avocado (optional)
shredded cabbage (optional)
chopped cilantro (optional)

Whisk together lime zest, lime juice, and olive oil.

Whisk in salt and cumin.  Add chopped vegetables and mix.

Gently stir in crab meat.  Let sit for at least 30 minutes to let flavors blend.  If you prepare further ahead in advance, keep in refrigerator for up to 24 hours.

Heat vegetable oil in a small frying pan.

Fry tortillas until lightly browned and crisp.  Drain well and blot oil with paper towels to ensure they stay crisp.

Place sliced avocados on tortillas.  Top with a generous amount of crab mixture.  Can top with cabbage and/or cilantro, if desired.

1 comment:

  1. Dang that does look good...I think too many people either overlook Cumin or abuse it...Looks like you have a good grasp on that situation, however...