SANTA
FE TORTILLAS WITH CHILI SAUCE AND GULF CRABMEAT
6
servings
The combination of crisp tortillas, a rich green chili-flavored
sauce and slightly spicy crabmeat makes an elegant appetizer that
looks as exciting as it tastes. You may vary the dish by using one
or more colorful
bell pepper sauces
or substituting a fried chili pasta for the tortilla strips.
4
corn or flour tortillas, cut into very thin (1/16 inch)
strips
Peanut oil for frying
Salt
3
poblano chilies or 4 green or Anaheim chilies, roasted and peeled
2
green bell peppers, roasted and peeled
2
cups chicken stock, preferably homemade
2
tablespoons all-purpose flour
1
clove garlic, chopped
1/2 cup heavy cream
Salt
Pepper
2
tablespoons unsalted butter
2
shallots, minced
2
serrano chilies, stemmed, seeded and minced
1
pound Gulf crabmeat
2
tomatoes, seeded and cut in 1/4-inch dice
2
tablespoons minced fresh cilantro
3
tablespoons vermouth
Let the tortilla strips stand, uncovered, at room temperature for at
least 1 1/2 hours to dry out before frying. In a large
saucepan over medium-high heat enough peanut oil to deep-fry the
tortillas to 375° F. Fry
the tortillas in batches until crisp. Drain on paper towels.
Sprinkle lightly with salt.
Cut the poblano, green or Anaheim chilies and bell peppers up and
place them in a blender jar. Be sure to add any juices that have
accumulated after roasting the peppers. Add 1 cup chicken stock,
flour, garlic and blend on high speed until smooth. Pour the
pureed peppers into a medium saucepan over medium heat. Add the
remaining chicken stock and cream and cook, stirring constantly,
until the sauce is thickened, about 5 minutes. Season to taste with
salt and pepper. Strain the sauce through a fine sieve and then put
it back in the same saucepan over low heat to keep warm until ready
to use.
Heat the butter to a sizzle in a large skillet. Add the shallots and
serrano chilies and sauté for 1 minute. Stir in the crabmeat,
tomatoes, cilantro and vermouth and cook, tossing to combine the
ingredients, until the crab is hot, about 3 to 4 minutes. Season to
taste with salt and pepper.
Spoon some of the sauce on each serving plate and tilt the plate to
cover it with sauce. Arrange the tortilla strips on the plate at
random. Mound the crab in the center.
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