Crab Enchiladas with Cherry Tomato Salsa

From: (Stephanie da Silva)

Date: Mon, 16 Aug 1993 07:58:22 GMT

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.  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

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 flavours.


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