(Whole wheat tortillas are filled with a delicious crab and ricotta cheese mix, then grilled in a skillet on the stove-top. Serve as an appetizer or entree.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 3/4 cup part-skim ricotta cheese
- 2 Tablespoons finely chopped jalapeno peppers
- 2 Tablespoons finely chopped fresh cilantro
- 2 Tablespoons finely chopped green onion
- 1 Tablespoon lime juice
- 1/4 teaspoon salt
- 1/2 pound fresh crabmeat, drained and flaked
- 2 teaspoons margarine, softened
- 4 (8-inch) whole wheat flour tortillas
- Vegetable cooking spray
Preparation:
Combine ricotta cheese, jalapeno peppers, cilantro, green onion, lime juice, and salt in a small bowl. Mix well. Fold in crab, and set aside.
Spread margarine equally on one side of each tortilla; set aside. Place 1 tortilla, margarine-side down, in a nonstick skillet coated with cooking spray. Spread 1/2 cup crab mixture over half of tortilla in skillet, leaving a 1/4-inch margin on sides. Cook over medium heat 3 minutes or until underside of tortilla is golden brown. Fold in half. Transfer to a serving platter, and keep warm. Repeat with remaining ingredients.
Serve hot.
Yield: 4 servings (198 calories per serving)
Recipe Source: Cooking Light Fish & Shellfish by Ann Amernick and Richard Chirol (Clarkson N. Potter Publishers)
Reprinted with permission.
Spread margarine equally on one side of each tortilla; set aside. Place 1 tortilla, margarine-side down, in a nonstick skillet coated with cooking spray. Spread 1/2 cup crab mixture over half of tortilla in skillet, leaving a 1/4-inch margin on sides. Cook over medium heat 3 minutes or until underside of tortilla is golden brown. Fold in half. Transfer to a serving platter, and keep warm. Repeat with remaining ingredients.
Serve hot.
Yield: 4 servings (198 calories per serving)
Recipe Source: Cooking Light Fish & Shellfish by Ann Amernick and Richard Chirol (Clarkson N. Potter Publishers)
Reprinted with permission.
