1/3 cup of unsalted butter or margarine
1/4 cup of vegetable oil
1/2 cup of chopped onion
2 Jalapeno pepper, seeded
1 Clove Garlic, minced
1 pound of lump crabmeat, drained
1/4 cup of mayonnaise
1 tablespoon of chopped fresh cilantro
1 teaspoon of salt
16 8-inch flour tortillas
1/3 cup of shredded Monterey Jack cheese


Combine butter and oil; set aside.

SautÚ onions, peppers, and garlic in 2 tablespoons of reserved butter mixture in a medium saucepan over medium high heat, stirring constantly, until tender.

Remove from heat. Gently stir in crabmeat and next 3 ingredients.

Place tortillas on baking sheets; brush 1 side of each tortilla, and sprinkle with cheese. Fold in half.

Bake at 475 ║F. for 4 minutes or until golden.

Cut each tortilla into thirds. Serve warm.


This recipe is from How To Cook Fish -


Privacy Policy  |  Cookie Policy