Mississippi – June 28, 2019

70 JULY | AUGUST 2019

SANTA FE TORTILLAS

3 egg yolks, lightly beaten

Juice of 1 lemon

Pinch kosher salt

2 teaspoons Crystal hot sauce

1 stick cold butter, cut into 8 pieces

3 to 4 flour or corn tortillas, cut into strips

2 cups oil

For sauce, bring a small saucepan of water to a simmer. In a glass bowl,

place yolks, lemon juice, salt, and Crystal hot sauce and whisk until com-

bined. Place bowl over simmering water and whisk mixture over very

low heat, just until sauce has begun to thicken. Remove from heat and

add butter, one piece at a time, whisking constantly until mixture is com-

pletely smooth. Check seasonings and adjust if necessary. Cover sauce

and keep warm. In a medium-size saucepan, add 2 cups vegetable oil

and heat until temperature reaches 350 degrees. Fry tortilla strips in

batches and drain on paper towels. Toss strips with Creole seasoning

while still hot. In a separate saucepan, melt butter over low heat. When

butter begins to foam, add chopped jalapeños. Sauté for several min-

utes then add crabmeat. Toss gently just until crabmeat is warm. Season

with salt and pepper and remove from heat.

When ready to serve, spread 3 to 4 tablespoons of sauce on bottom

of each plate. Place ¼ cup crabmeat mixture in center of each plate and

top with fried tortilla strips. Sprinkle extra seasoning on plate if desired.

Yield: 4 servings

1 tablespoon Creole seasoning

2 to 3 tablespoons butter

1 small jalapeño, finely chopped

1 pound fresh lump crabmeat

Kosher salt and freshly ground black

pepper to taste