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2010-10-15Crab Tortillas: Ricotta, Jalepeno Peppers, Cilantro, Green Onions, Lime Juice, Salt, Fresh Crabmeat, Whole Wheat Flour Tortillas, Vegetable Cooking Spray
Crab Tortillas featuring Sorrento® Ricotta

Featured Cheese
Sorrento® Ricotta

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Crab Tortillas

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  • 3/4 cup Sorrento® Ricotta
  • 2 tbs Jalepeno Peppers, chopped fine
  • 2 tbs Cilantro, chopped fine
  • 2 tbs Green Onions, chopped fine
  • 1 tbs Lime Juice
  • 1/4 tsp Salt
  • 1/2 lb. Fresh Crabmeat, drained and flaked
  • 4 Whole Wheat Flour Tortillas
  • Vegetable Cooking Spray


Combine first 6 ingredients in a small bowl; mix well. Fold in crabmeat, and set aside. Place 1 tortilla in a nonstick skillet coated with cooking spray. Spread 1/2 cup crab mixture over half of tortilla in skillet, leaving a 1/4-inch margin on sides. Cook over medium heat 3 minutes or until underside of tortilla is golden brown. Fold in half. Transfer to a serving platter, and serve with salsa. Repeat with remaining ingredients. Serve hot.

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