1 pound lump crabmeat — picked over
1 medium green bell pepper — cut into strips
1/2 medium red bell pepper — cut into strips
1/2 medium yellow bell pepper — cut into strips
1 medium onion — sliced into rings
1 clove garlic — minced
1 package 6-inch corn tortillas — or flour tortillas
1/8 teaspoon cumin
1/4 teaspoon cayenne pepper
1/3 cup mayonnaise
1/4 cup cilantro — chopped finely
1 1/2 cups Cheddar cheese — shredded ( 1/2 cup
— reserved) 1 1/2 cups Monterey Jack cheese — shredded ( 1/2 cup
— reserved) 1 tablespoon olive oil — or vegetable oil
1/2 medium lime — juiced
1 small jalapeno pepper — seeded, deveined,
— and finely chopped Cooking spray
Preheat oven to 450?F. In a skillet heat the oil on medium heat and add the peppers, onion, and garlic, and cook for 5 to 10 minutes until translucent. Set aside.
In a mixing bowl, combine the crabmeat, cilantro, mayonnaise, cayenne pepper, cumin, 1 cup each of the cheeses, jalapeno pepper, and lime juice. Fold ingredients gently, so as to avoid breaking crab meat.
Place six tortillas on a large baking sheet. Equally divide pepper, onion, and garlic mixture on each tortilla. Equally divide crabmeat mixture on the tortillas. Sprinkle remaining cheese on top of crab mixture. Cover each of the tortillas with those in package. Lightly spray top of each tortilla with cooking spray.
Bake in oven for 7 to 10 minutes. Remove from oven and quarter each tortilla. Garnish with lime slice and serve salsa, sour cream, and guacamole as accompaniments.
Notes: This recipe, created by John Pachkowski, was the Grand Prize Winner of Crisfield’s National Hard Crab Derby Cooking Contest in 1994.