Rated 5.0 stars by 1 users
Appetizers
Southwestern/Mexican
30
55 minutes
15 minutes
1 lb. Crab Meat
1 Roma Tomato - diced small
1 Carrot - shredded
1 lb. Melissa's Veggie Sweet Peppers - stems and seeds removed; diced small
Sea Salt and Freshly Ground Pepper - to taste
2 Limes
6 tablespoons Seasoned Rice Vinegar
6 Belgium Endive - ends trimmed; leaves separated
20 oz. Melissa's Fresh Tomatillos
1/2 Sweet Onion - peeled
4 cloves Melissa's Peeled Garlic
1 teaspoon Coriander
1 teaspoon Oregano
1/2 teaspoon Ground Cumin
1/4 cup Water
2 medium New Mexico Hatch Chiles - roasted; peeled; stems & seeds removed
In a mixing bowl, add the crab meat, picking through it to be sure there are no shell fragments. Add the tomato and the next 5 ingredients and mix well. Set aside.
Preheat the oven to 425ºF.
Remove the thin husks from the tomatillos. Rinse the tomatillos and place them, the onion and the garlic on a baking sheet pan. Place them in the oven on the center rack and roast them until they are moderately charred, about 15 minutes.
Once roasted, carefully blend with the rest of the ingredients to your desired texture. Makes about 3 cups of salsa.
To assemble, place a spoonful of the crab mixture on an endive leaf and top with the salsa. Makes about 30 servings (2 endive leaves per serving).
Leave a comment