Grilled Crab T ortillas ingredients ¾ c part-skim ricotta cheese 2 T finely chopped jalapeno peppers 2 T finely chopped fresh cilantro 1 T lime juice ¼ teaspoon salt ½ lb fresh crabmeat, drained and flaked 2 t margarine, softened 4-8 in whole wheat flour tortillas Vegetable cooking spray preparation • • • Serves 4 Source: http://homecooking.about.com/od/ seafoodrecipes • • C ombine ricotta cheese, jalapeno peppers, cilantro, green onion. Lime juice and salt in a small bowl. Mix well. Fold in crab, and set aside. Spread margarine equally on one side of each tortilla; set aside. P lace 1 tortilla, margarine-side down, in a non-stick skilled coated with vegetable cooking spray. S pread ½ cup crab mixture over half of tortilla in skillet, leaving a ¼-in margin on all sides. C ook over medium heat 3 minutes or until underside of tortilla is golden brown. Fold in half. Transfer to a serving platter, and keep warm. Repeat with remaining ingredients. Serve hot. • Of all the crackers in all the world, only one stands the test of time: Nicole’s Divine Crackers! One bite says it all. Nineteen glorious flavors including four certified gluten free. . . . more to come 1505 N. Kingsbury St. Chicago, IL 60642 312.640.8883 main www.nicolescrackers.com info@nicolescrackers.com /nicolesdivinecrackers Fresh Products 2013- 2014 Annual Catalog ~ 25