Text 26524, 91 rader
Skriven 2015-04-30 05:26:56 av Dave Drum (1:261/38.0)
Ärende: Gourmet 824
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crab Tostadas
 Categories: Latino, Seafood, Breads, Fruits, Citrus
      Yield: 8 servings

      1 lb Lump crabmeat
      1 tb Olive oil
      2 tb Mayonnaise
      3 tb Fine chopped red onion
      1    Jalape+#o; stemmed, fine
           - chopped
      3    Plum tomatoes; cored, seeded
           - chopped
    1/4 c  Lightly packed cilantro
           - leaves; chopped
      2    Limes; fine grated zest &
           - juice
           Salt & black pepper
      8    Flat tostada shells
      1 lg Avocado; pitted, thin
           - sliced

MMMMM--------------------------GARNISH-------------------------------
           Cilantro sprigs
      2    Limes; quartered

  PREPARE THE CRABMEAT: Put the crabmeat in a bowl. Pick
  through it with your fingers to remove any cartilage.

  COMBINE THE INGREDIENTS: Add the oil, mayonnaise, onion,
  jalape+#o, tomatoes, cilantro, and lime zest and juice to the
  crabmeat. Using a rubber spatula or spoon, gently fold (or
  toss) all ingredients until well blended. Season well with
  salt and pepper.

  ASSEMBLE AND SERVE: Top each tostada shell with a few slices
  of avocado, place a generous serving of the crabmeat mixture
  over it, and garnish with a sprig of cilantro. Serve each
  with a lime wedge.

  TOSTADAS: You can buy commercial tostada shells or fry your
  own. Commerical tostada shells are basically large tortilla
  chips. Buy your favorite brand, but try to find tostadas
  that are 6 to 9 inches wide, round, and flat.

  TECHNIQUES:

  HOMEMADE TOSTADAS: To make homemade tostadas, purchase 6"
  corn tortillas. Pour 2 inches of oil into a shallow pan
  and heat over medium-high heat. When the oil is hot, add
  the tortillas, one at a time, and fry until golden brown
  on both sides. Remove from the pan, place on a paper
  towel-lined dish, and sprinkle with salt.

  SEEDING TOMATOES: To seed tomatoes, cut the tomato into
  quarters lengthwise then slice off the seedy pulp. Plum
  tomatoes are best for this recipe because they contain fewer
  seeds and less pulp than the round varieties.

  ADVANCE PREPARATION: The crabmeat mixture can be made a day
  in advance and refrigerated in an airtight container.

  SERVING SUGGESTIONS: While these tostadas make a great first
  course, you can also make smaller, bite-size ones to be
  served as hors d'oeuvres.

  Another more casual option is to put the crabmeat mixture
  in a bowl or platter and serve the tortillas alongside,
  allowing your guests to make their own tostadas. In this
  case, dice the avocado and fold it into the crabmeat
  mixture.

  by Lourdes Castro; Simply Mexican

  Epicurious | October 2009

  Yield: Serves 8

  MM Format by Dave Drum - 17 May 2010

  Uncle Dirty Dave's Archives

MMMMM

... Prune yoghurt - when you need to eat and run!!!

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)