Crab Tortilla Egg Pie And Shredded Plantain Hash Browns Recipes

Steps:

• 1. Melt butter in a skillet and sauté onions, celery, bell pepper, and garlic. Sprinkle with salt to season.
• 2. Add crabmeat, Worcestershire sauce, cayenne, and salt. Cover over low heat for 10 minutes
• 3. Remove crab mixture from skillet and add to a large mixing bowl.
• 4. Add egg, milk, and half cup of bread crumbs to crab mixture. Mix thoroughly. Add the some of the other half cup of bread crumbs if needed. I don't like to much bread in mine, it overpowers the crab. However you do want the mixture to hold together, use your judgment.
• 5. Following the instructions on wonton wrapper package, place a tablespoon (from your utensil drawer) of mixture on wonton wrapper. Fold up wrapper to make eggroll as shown on package directions.
• 6. Heat oil in a heavy pot, enough oil to submerge eggrolls. Place about 6 eggrolls in the oil. They will cook quickly, so keep an eye. Once they get golden brown, remove from oil and drain on paper towels.

Steps:

• Heat olive oil on low heat, add the chopped green bell peppers, red bell peppers, green onions. Saute on low heat, stirring occasionally.
• While vegetables are sauting finely chop the Crab meat. Place crab meat in a plastic container with a lid.
• Once the vegetables are translucent, remove from heat and let cool.
• Then add the cooled vegetables to the crab meat.
• Add the lemon juice and cilantro and salt. Mix well. Refrigerate for about an hour before serving.
• Serve with Tortilla Chips.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.
• In a large bowl, beat together the eggs and milk. Stir in the bacon, hash browns, green onions, and 1 cup shredded Cheddar cheese. Pour into the prepared baking dish.
• Bake in the preheated oven 25 to 35 minutes, or until a knife inserted in the center comes out clean. Sprinkle the remaining Cheddar cheese on top, and continue baking for 3 to 4 minutes, or until the cheese is melted. Remove from oven, and let sit 5 minutes before serving.

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add onion and red pepper; cook and stir 3-4 minutes or until tender. Add garlic; cook and stir 1 minute longer. Remove from heat; cool slightly., Sprinkle 3/4 cup crushed tortilla chips in a greased 11x7-in. baking dish. In a large bowl, whisk eggs, cilantro, cumin, salt and pepper. Stir in hash browns, 1 cup cheddar cheese, cottage cheese, black beans, pepper jack cheese and onion mixture; spoon over chips., Bake, uncovered, 40-45 minutes or until lightly browned. Top with remaining cheddar cheese and tortilla chips. Bake, uncovered, 10 minutes longer or until cheese is bubbly. Add toppings of your choice., Make Ahead: Refrigerate unbaked hash browns, covered, several hours or overnight. To use, preheat oven to 350°. Remove from refrigerator while oven heats. Bake, as directed, increasing time as necessary. Let stand 5-10 minutes before serving., Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time 10-15 minutes or until cheese is bubbly.

Steps:

• Place the potatoes, celery, cubed onions and bell peppers in a food processor and process into a fine chop.
• Heat an 8-inch skillet over medium heat. Add 1/4 cup of the EVOO, then add the finely chopped veggies, season them with salt and pepper, and sauté for 5 minutes, or until they are just beginning to be tender.
• Begin the plantain hash browns. Place the shredded plantains into a bowl and grate the whole onion over the bowl. Mix well, then sprinkle with the flour. Season with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add the remaining 1/4 cup of EVOO. Make 8 plantain hash brown rounds and place in the pan, trying not to crowd them. Each hash brown round should be about 2 1/2 to 3 inches across. Fry until golden on each side, 3 to 4 minutes per side.
• Back to the fried "tortilla": Beat the eggs with the cream and hot sauce. Pour the eggs over the vegetables in the skillet and stir. Let the eggs begin to set up on the bottom, as for an omelet. Season the crab with the Old Bay Seasoning, then gently combine with the egg and veggie mixture. Use a heat-safe spatula to pull up the "skin" from the bottom and let more egg seep down. Once the eggs are almost totally set up, about 5 minutes, place a plate over the pan and invert it. The tortilla should slide out. Return the skillet to the heat and slide the tortilla back into the pan, uncooked side down. Fry for another couple of minutes. It should be evenly and deeply golden on both sides. Turn off the heat and let stand to cool and set a bit.
• Cut the tortilla into 4 wedges. Serve 2 plantain hash browns alongside each wedge of crab tortilla. Pass the store-bought mango salsa or fruit chutney alongside.