Crabs – We Got ‘Em
John Flaningam

6 oz. corn tortilla chips
8 oz. white queso cheese
4 oz. poached or steamed fish
4 oz. poached or steamed peeled and deveined shrimp (90-110 ct.)
1 cup shredded lettuce
½ cup diced tomatoes
1 jalapeno, sliced
Salt and pepper

Poach or steam fish, drain and dice. Keep warm; heat queso cheese. Place half of chips on a platter, top with half of fish and shrimp mixture. Drizzle with half of queso cheese. Place other half of chips, fish and shrimp, then cheese on top with shredded lettuce. Sprinkle with salsa, diced tomatoes and jalapeno slices. Serve with salsa and sour cream.

Black Bean and Corn Salsa:
4 oz. sweet corn
3 oz. black beans (drained and strained)
½ clove garlic, minced
1 oz. red onion, diced
1/3 jalapeno, sliced
1 oz. red pepper, diced
1 Tbsp. cilantro, chopped
1 tsp. lime juice
Pinch of cumin
Salt and cayenne pepper to taste

Combine all ingredients and set aside.