Masa Dough Shells with Crab

Chalupas con Jaiba

Corn tortilla dough formed into ovals shaped like canoes are called chalupas. These chalupas are fried crisp and filled with crab and green salsa for a terrific appetizer.

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Ingredients

Makes about 16 small appetizers

▢ Basic Corn Tortilla Dough
▢ Vegetable oil for frying
▢ Fresh Tomatillo Sauce or purchased
▢ ½ pound fresh or frozen crab meat picked over

Instructions

Prepare the masa dough.
Divide the dough into 8 equal balls about 2 inches in diameter, then divide each ball in half for 16 (1-inch) balls.
Put the balls on a platter and cover with plastic wrap to prevent drying.
Form 1 ball into an oval shape resembling a canoe.
Pinch up a 1⁄3-inch rim all around the edge.
Repeat with the remaining balls.
In a medium skillet, heat oil to a depth of about ½ inch.
Fry the chalupa shells 2 or 3 at a time over medium-high heat until crisp and golden, about 2 minutes on each side.
(If the oil gets too hot, adjust the temperature, as needed.
) Drain the masa shells on paper towels.
Prepare tomatillo sauce.
Then, fill each chalupa equally with crab and top with a dollop of green sauce.
Serve at once.

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Course; Appetizer / Fish

Cuisine; Mexican