Recipe Time: Crab & Asparagus Tortilla Casserole and Hummus

I’ve posted some recipes to twitter recently, and I figured I’d share them here for safekeeping.

Crab & Asparagus tortilla casserole

  • 1 pound canned crab meat
  • 1 pound asparagus
  • 1 large onion
  • 2 cloves of garlic
  • 1 tablespoon olive oil
  • 1 zucchini
  • 15 corn tortillas
  • 1 can diced tomatoes
  • 2 cans of cream of asparagus soup
  • 1 can of cream of celery soup
  • Cheese, and lots of it
  1. Chop the onion
  2. Finely chop asparagus
  3. Shred zucchini
  4. Heat olive oil in a large sauce pan
  5. Add onion & garlic
  6. Once onion pieces begin to get soft, add zucchini & asparagus
  7. Saute vegetables until tender
  8. As vegetables are sauteing, half the corn tortillas and cut into 1/4″ wide strips
  9. Mix veggies, all three cans of soup, crab meat, and diced tomatoes in a large mixing bowl
  10. Place half of the mixture in a large casserole pan, layer with 1/2 of the tortillas and then half of the cheese (I shredded jack, munster, and swiss cheeses . . . any cheese should work)
  11. Repeat previous step with the remaining ingredients
  12. Bake at 325 for 25 minutes
  13. Let stand 5 minutes before serving

Hummus

  • 5 cloves of garlic, minced
  • 2 cans of garbanzo beans, drained
  • 2 tablespoons powered peanut butter
  • 1/2 cup olive oil
  • Lime juice & pepper to taste
  1. Mix garlic, chick peas, peanut butter, and olive oil in a food processor
  2. Add lime juice & pepper

1 comment

  1. You hooked me with the “cheese and lots of it” part; this is my kind of ingredient directive.

    I’ll take two.

    (but can you make it for me? pretty please?)

    I just ate lunch but now I’m hungry again and it’s your fault.

    So you kind of owe me.

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