Crab Tacos: Easy to Make Seafood Recipe

• ½ pound fresh crab meat (carefully pick over for shells)
• ½ cup mild salsa (either bottled or your favorite recipe, but should be mild to not overpower the crab flavor)
• ½ cup ricotta cheese
• 3 Tablespoons olive oil
• Salt and pepper to taste
• 6 flour tortillas (we think the stronger flavor of corn tortillas competes too much with the crab flavor)

In a mixing bowl, combine the salsa with the ricotta cheese and mix well. Add the crab and refrigerate for 30 minutes to let flavors combine. Remove from refrigerator and allow to come to room temperature, add salt and pepper to taste. Divide mixture into six equal portions.

In a skillet over medium heat, pour enough of the olive oil into skillet to lightly coat the bottom. Place one tortilla in the skillet and spoon one portion of the crab mixture onto tortilla and flatten gently with a spatula to spread. Let cook about three minutes or until the underside of tortilla has turned slightly golden. Fold in half and cook about 30 seconds more, then transfer to a platter. Do the same with the rest of tortillas and mixture, re-coating skillet for each tortilla.

And ppssst: If you're pressed for time, use pre-shaped taco shells...

Serve warm.



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