Serves: 16
Total Calories: 81
1. 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.
2. In a medium skillet, heat oil to a depth of about 1/2 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.
3. Prepare tomatillo sauce. Then, fill each chalupa equally with crab and top with a dollop of green sauce. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Masa Dough Shells with Crab recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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