August 11 2010

Blue Crab Taco Tower

This is a dish that I love to make and have recently featured at the restaurant. It is a favorite with the guests. I hope you enjoy it also. Chef Scott
Blue Crab Taco Tower With a  tomato tortilla sauce            SERVES 6                                                                   
For the black bean salad:                                                                           
half pound black bean’s, cooked  liquid reserved                       
2 ears of corn, roasted and kernels removed                       
1 Roma tomato diced                                   
3 scallion’s trimmed and sliced                               
1 clove of garlic, peeled and minced                           
1/4 bunch cilantro, stemmed and chopped                           
2 Tablespoon’s olive oil                              
 salt and pepper to taste                                                                                               
In a mixing bowl, blend everything well and set aside                                                                                                          
For the Taco filling:                                   
1 pound of jumbo lump crab meat                               
2 avocados, cored, peeled, and sliced                           
1 red bell pepper, stemmed, seeded, and diced                       
1 yellow bell pepper, stemmed, seeded, and diced                   
6 scallion’s trimmed and grilled                           
1/4 bunch cilantro, stemmed, and chopped                       
4 cloves garlic, peeled and minced                           
2 Tablespoons olive oil                                   
salt and pepper to taste  
In a large bowl, combine all ingredient’s and set aside. 

for the taco assembly:                                  
 6 12 - inch flour tortillas                               
2 eggs scrambled                                   
Vegetable oil as needed                                                                               

To assemble the tacos, place a flour tortilla on a flat work surface and spoon some of the taco filling along the lower third of the tortilla. Brush the edges lightly with the egg whites and roll the tortilla once or twice to enclose the filling. Fold in the side edges, continue rolling into a cylinder approximately 1 ½ inches in diameter, and set aside. Repeat the procedure with the remaining tortillas and filling. In a large saute pan, heat the oil to 350 degrees, add the tacos, and fry until golden brown. Remove from the oil to a towel- lined sheet pan to drain and keep warm.