Summer Crab Wraps - Mexico
Total Time: 1 hr 45 mins
Preparation Time: 45 mins
Cook Time: 1 hr
Ingredients
- 8 ounces crabmeat, lump
- 1 large mango (or two small)
- 10 boston lettuce, leaves
- 3 green onions
- 1 teaspoon salt
- 2 ounces vermicelli rice
- 8 ounces cream cheese, at room temperature
- 2/3 cup cilantro, chopped
- 10 flour tortillas, fajita sized
Recipe
- 1 cut mango into strips 1/2 inch by 2-1/2 inches.
- 2 cut lettuce in half, discarding center ribs.
- 3 trim each green onion into 2 5-inch lengths; slice lengthwise into very thin strips.
- 4 place salt and vermicelli rice in a pan of boiling water and cook until tender, for 2 to 3 minutes, then drain and rinse in cold water.
- 5 for cheese spread; process cream cheese, cilantro and mint in a food processor until smooth.
- 6 working with 1 tortilla at a time, lightly moisten both sides with water, then spread a layer of cheese spread on tortilla.
- 7 partially cover lower third of tortilla with 1 piece of lettuce, 2 tbsp lump crab meat, 2 pieces of mango, end to end, and 1/4 cup vermicelli.
- 8 cover with 4 strips of green onion, then roll into a cylinder. repeat with the remaining tortillas.
- 9 wrap each roll in plastic and refriderate for at least 2 hours to firm the cheese spread.
- 10 when ready to serve, unwrap the plactic wrap and cut each roll in 4 slices.
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