Text 2220, 106 rader
Skriven 2010-09-30 16:42:00 av Dave Drum (1:124/311)
Ärende: SF Gate 613
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mini Tostadas W/Chile-Butter Crab & Avocado-Tomatillo Cre
 Categories: Seafood, Breads, Chilies, Fruits, Dairy
      Yield: 15 servings
 
MMMMM----------------------------CRAB---------------------------------
      1    Ancho chile; seeded, stemmed
           - split open
      1 c  Unsalted butter
      2 cl Garlic; peeled, lightly
           - crushed
      1    Shallot; fine chopped
           +=OR=+
    1/4    Onion; fine chopped
      1    Sprig oregano
      2    Strips lemon peel
           Kosher salt
      2    Crabs (1/2 lb ea); cooked,
           - cleaned, picked, (about 12
        oz Fresh crabmeat)

MMMMM--------------------------TOSTADAS-------------------------------
           Oil
     15    Mini tortillas; 4" dia *

MMMMM------------------AVOCADO-TOMATILLO CREMA-----------------------
      1 lb Tomatillos; washed, peeled,
           - halved
      1    Ripe avocado; cubed
    1/4 c  Crema, creme fraiche or sour
           - cream
    1/2    Lime; juiced  + more to
           - taste
      1    Serrano; seeded, chopped
           Fine diced red radishes &
           - cucumber; garnish
 
  This is also delicious with fresh thick-cut tortilla chips
  if you place the crab and salsa in separate bowls. You will
  have about 2 cups leftover salsa, which is great on tacos or
  other dishes. The leftover chile butter can be frozen; save
  it to serve warm with cracked crab another time. From Tara
  Duggan, Chronicle contributor.
  
  For the crab: Heat a dry skillet or griddle over medium
  heat. Place the chile on the pan and push down lightly with
  a spoon or spatula until softened. Repeat on the other side,
  being careful that the chile doesn't burn. Set aside.
  
  Place the butter in a double boiler with the garlic,
  shallot, oregano, lemon peel and toasted chile. When the
  butter melts, let it infuse over low heat for 1 hour.
  
  Strain the butter through a fine-mesh strainer, pressing the
  solids, then season with salt. It should have a very mild
  chile flavor. The butter can be made a few days ahead.
  
  When just about to serve, place the butter and crabmeat in a
  small saute pan. Bring to a simmer over medium heat. Strain
  again and season crab with salt.
  
  For the tostadas: Pour oil into a stock pot to a depth of 2
  inches. Heat over medium heat until it reaches 350 degrees
  on a deep-fry thermometer. Spread paper towels over a baking
  sheet.
  
  Add 3 mini tortillas at a time and fry until crisp and
  golden, flipping once, about 2 minutes per side. Remove with
  tongs and drain on paper towels, then season with salt
  immediately. Repeat with remaining tostadas.
  
  For the crema: Place the tomatillos, avocado, crema, lime
  juice and serrano pepper in a blender and blend until very
  smooth. Adjust seasoning with salt and lime juice. Salsa can
  be made 1 day ahead.
  
  To serve: Top each mini tostada with a heaping tablespoon of
  the warm crab, drizzle with some of the butter and sprinkle
  with lime juice. Top with 1 teaspoon of the crema and
  garnish with the radishes and cucumbers.
  
  * Note: Guerrero brand mini tortillas are available at
  Mexican markets; Primavera's stone-ground mini tortillas
  are available at Whole Foods Markets.
  
  Makes about 15 tostadas
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 09 March 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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