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Preheat the oven to 300F. Wrap the tortillas
tightly in foil and bake for 10 to 15 minutes, until
heated through. In a medium skillet, heat the oil.
Add the crabmeat and saute over moderately high heat
until heated through, 2 to 3 minutes. Spoon the crabmeat
onto the center of the warm tortilla and sprinkle
with the cheese and the spinach. Roll the tortillas
into cylinders and place on a warmed serving plate,
seam-side down. Surround with Cherry Tomato Salsa.
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. Do not puree.
In a medium bowl, combine the chopped tomatoes and their juices with the shallot, garlic,
coriander, vinegar, chiles, lime juice and salt. Stir
well.
Cover with plastic wrap and set aside for at least 2 hours to blend the flavour.
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