Claydon Bay
“There is nothing—absolutely nothing—half so much worth doing as simply messing around in boats” ---Kenneth Grahame
Home | About Us | About Carina | About Phoenix | 2008 BC Cruise | 2009 BC Cruise | Recipes
Dinner/Lunch Recipes | Bread Recipes | Breakfast Recipes | Side Dish Recipes | Dessert Recipes
Go To HomeGo To About UsGo To About CarinaGo To About PhoenixGo To 2008 BC CruiseGo To 2009 BC CruiseGo To RecipesGo To Dinner/Lunch RecipesGo To Bread RecipesGo To Breakfast RecipesGo To Side Dish RecipesGo To Dessert Recipes
Dinner Recipes
• 1 pound crab, diced
• 1 cup small red onion, chopped
• 1 cup Roma tomatoes, diced
• 1/2 cup cucumber, diced
• 1/4 cup cilantro, chopped
• 1 cup nonfat sour cream
• 1 small avocado, sliced
• 12 corn tortillas
• Salsa
1. In medium bowl, mix crab, onion, tomato, cucumber, cilantro, and sour cream.
2. Toss gently to combine without breaking up the crab.
3. Spread each tortilla with about 2-3 tablespoons crab filling. Roll. Garnish with a sliced avocado. Serve with salsa.
Makes 12 servings.
Source: Seafood Twice a Week by Evie Hansen & Cindy Snyder
Comments: When we have fresh vegetables onboard, this is a great recipe to use with crab we’ve caught (at least when we have crab…). It is served at room temperature, making it a perfect warm weather meal. I usually cut this recipe in half and save half of the filling for a second dinner…I have found that it will keep a day or two in the refrigerator.
Summertime Crab Enchiladas
Print View