| 1 c. crabmeat, flaked 2 T lowfat cottage cheese 3 green onions, chopped 1 tsp. chili powder or jalapenos 2 tbsp salsa 1 tbsp. fresh lemon or lime juice 1/2 c. Monterey Jack, shredded Olive oil 4 lg. tortillas (10 inch size) Combine first ingredients in a bowl. Spread 1/5 of crab mixture over half of a tortilla, leaving a 1 inch border. Sprinkle cheese over crab. Brush edge of tortilla with egg white or water and fold other half of tortilla over first half and seal. Keep moist with paper towel if necessary. Heat 1 tablespoon of olive oil over medium high heat and cook tortilla 1 minute per side or until golden. Drain on paper towel. Repeat for remaining tortillas. Keep warm in oven. Serve with salsa or guacamole. Enjoy |
