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Crab-stuffed tortillas

A delicious recipe for crab and tortilla lovers
4.91 from 10 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizers
Cuisine International
Servings 4
Calories 482 kcal

Ingredients
  

  • 12 soft corn tortillas
  • 500 g crab meat (1 lb)
  • 250 g Cheddar cheese grated (8 oz)
  • 125 g mozzarella cheese diced (4 oz)
  • 1 red onion small, finely chopped
  • oil for shallow-frying
  • 3 tablespoons chopped fresh coriander to garnish (optional)

For the RED CHILI SAUCE

  • 5 small dried red chilies crumbled
  • 1 can chopped tomatoes; drained and juice reserved (425 g / 14 oz)
  • 4 tablespoons oil
  • 2 onions chopped
  • 1 garlic cloves crushed
  • 3 tablespoons tomato puree
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1½ tablespoons wine vinegar
  • 1 teaspoon sugar

Instructions
 

For the chili sauce

  • First make the chili sauce. Puree the chilies in a food processor with the tomatoes and 3 tablespoons boiling water until smooth.
  • Heat the oil in a saucepan and saute the onions and garlic until soft.
  • Stir in the chili/tomato mixture, the reserved tomato juice, tomato puree, cumin, coriander, vinegar and sugar.
  • Cover and simmer for 10 minutes.

Preparing the tortillas

  • Heat the oil in a frying pan and shallow-fry the tortillas, one at a time, over a moderate heat for a few seconds until they become limp.
  • Pat the tortillas with kitchen paper and spread each one with a little chili sauce.
  • Put some crab meat in the center of each one.
  • Sprinkle some Cheddar and mozzarella on top, reserving a little, and some chopped onion.
  • Roll up the tortillas and place in a buttered ovenproof dish.
  • Pour over the remaining chili sauce and scatter with the rest of the cheese.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15-20 minutes.
  • Serve with guacamole.
Keyword Chilli, Crab Recipes, Snacks, Spicy, tortilla recipes