 Try This Recipe With Coyote Cocina - Flamin' Pineapple Salsa! Many Salsa2U™ recipes are based upon a recipe provided by the salsa manufacturer. However, we frequently modify these recipes in the Salsa2U test kitchen based upon the response of our taste panel. |
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(This recipe can also be made with diced shrimp or lobster.) • 1/2 Lb fresh crab meat (Dungeness, Main or Gulf) • 2 Tbs chopped fresh epazote (or fresh marjoram) • 1-2 Tbs heavy cream • 2 egg yolks • Salt and pepper to taste • 1 Dozen high quality thin flour tortillas • 1 Pint peanut oil • 1 15 oz. jar Coyote Cocina Flamin' Pineapple Salsa Mix together crab meat, epazote, cream, 1 egg yolk, and seasoning. (Keep the mixture in the refrigerator if you are not going to make the crab cushions immediately. It will keep several hours.) Cut the flour tortillas into 3 1/2 inch X 4 inch rectangles. Place 1 heaping teaspoon of the crab mixture on each tortilla piece. Roll up the pieces to form cushions: there should be about 12 rolls. On the last inch of the strip on the inside, brush the tortilla with some of the remaining egg yolk to make the ends stick together. Note- If the tortillas can be purchased freshly made, rather than refrigerated, they will roll up much better. Refrigerated tortillas will certainly do the job but will be much harder to work with. Be sure to use fresh, thin tortillas, or you will have trouble rolling them up. Heat the peanut oil to (350 to 375 degrees.) Place crab cushions in heated peanut oil and deep fry until they are lightly browned. Serve with Coyote Cocina Flamin' Pineapple Salsa. This dish can be made ahead of time, and reheated at the last minute (at 325 degrees in the oven for 5-7 minutes, or in the microwave for 1 minute.) © 1997-2004, Salsa2U.com |
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