Marinated Crab with Chipotle Crema
When I was young, we lived in the Bahamas for a stint. One of my favorite dishes was conch salad. I loved the spice, the acidity of the lime juice and the texture of the conch combined. This was the first dish that I remember thinking “wow” about. I was 8 years old and still, when I think about my childhood, this dish is a memory that I seek to re-create. Since it is so difficult to find conch, and even if you do it probably won’t be fresh, I used crab. Occasionally, you can find frozen conch at a fish market, but I’m not sure how good it would be. I can’t bring myself to risk ruining a perfect memory with something subpar.
1 pack Flour tortillas
8 oz. Jumbo lump crab
1 c. Crema (I can find it at Kroger)
Brown rice – cooked
1 med. Onion
1 can chipotle peppers in adobo sauce (you will use 1 or 2 peppers)
1-2 cloves Garlic
Salt and pepper
small bowl for marinating
Cook your rice by following the instructions on the package, then set aside.
Open the container of crab and empty the meat into a colander. Rinse it for a bit, then pick through it to make sure there aren’t any shells. Break the lumps apart into a bowl.
Cut your tomatoes in half and mince the onion. Put them in the bowl with the crab. Squeeze the juice from 1/2 the lime into the mixture and stir to combine. Taste it, if it isn’t salty enough…add some salt.
While this mixture marinates, you will make the chipotle crema.
Cut your chipotle peppers in half and scrape out any seeds. I’ve only forgotten this step one time and I ended up with odd bits of crunchy in my otherwise smooth and creamy sauce. It was NOT pleasing to the palate. Cut the peppers into quarters and place them in a tall bowl. Cut your 1-2 garlic cloves into 1/4 and throw them in the bowl as well. I always start with 1 garlic clove and taste it. If it doesn’t have enough flavor, I’ll throw in the extra but once you put it in there, you can’t go back. Pour in the cup of crema and blend using your hand mixer. Once it is creamy, squeeze in the juice from the other half of the lime and blend for a few more seconds, until combined.
Heat your oven to 300 degrees F. Using your pastry brush, paint some olive oil lightly on both sides of the flour tortillas and sprinkle with salt. Bake about 5 minutes per side, until brown and crunchy.
Slice the avocado into cubes and use a fork to break apart the cheese. Put rice, crab mixture, cilantro, cheese and avocado together then top with the sauce. Serve with your crunchy tortillas and enjoy!!