Crab Enchiladas with Cherry Tomato Salsa Recipe

Preheat the oven to 300F. Wrap the tortillas tightly in foil and bake for 10 to 15 minutes, until heated through.

In a medium skillet, heat the oil. Add the crabmeat and saute over moderately high heat until heated through, 2 to 3 minutes.

Spoon the crabmeat onto the center of the warm tortilla and sprinkle with the cheese and the spinach. Roll the tortillas into cylinders and place on a warmed serving plate, seam-side down. Surround with Cherry Tomato Salsa.

Salsa:
In a food processor, coarsely chop the tomatoes, turning the machine on and off. Do not puree.

In a medium bowl, combine the chopped tomatoes and their juices with the shallot, garlic, coriander, vinegar, chiles, lime juice and salt. Stir well. Cover with plastic wrap and set aside for at least 2 hours to blend the flavours.