Brown Butter Braised Crab Tacos with Roasted Almonds
This recipe makes 8 appetizer-sized tacos.
6 tablespoons unsalted butter, divided
1/2 cup slivered almonds
1/2 teaspoon chili powder
1/8 teaspoon salt
1 pound lump crabmeat
3 tablespoons fresh lime juice
1/4 cup chopped cilantro
8 (6-inch) flour tortillas, warmed
Avocado-Tomato Salsa (recipe below)
Heat 2 tablespoons of the butter in a small skillet over medium heat. Add the almonds and cook, stirring often, 5 minutes or until almonds are lightly browned. Sprinkle with chili powder and stir to coat. Transfer to paper towels using a slotted spoon. Sprinkle with salt. Heat the remaining 4 tablespoons butter in a large skillet over medium-high heat until the foam subsides and butter browns slightly, about 3 minutes. Add the crab and cook, stirring constantly, 2 minutes or until just heated through. Stir in the lime juice. Remove from heat and stir in cilantro. Top each tortilla evenly with the crab mixture and Avocado-Tomato Salsa. Sprinkle evenly with the almonds. ||Avocado-Tomato Salsa: 2 ripe avocados, chopped 1 large tomato, chopped 1/4 cup minced red onion 1 jalapeno, seeded and diced 1/2 cup chopped cilantro 2 tablespoons fresh lime juice |1/4 teaspoon salt. Combine all ingredients in a medium bowl and toss to mix well. Makes about 2 cups.
Calories 350; Fat 22 g; Sat Fat 7 g; Mono Fat 10 g; Poly Fat 3.5 g; Protein 12 g; Carb 30 g; Fiber 5 g; Cholesterol 34 mg; Sodium 730 mg; Calcium 65 mg; Potassium 453 mg; Vitamin E 4 mg;