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Mexican food doesn’t have to be full of fat and cheese. Take these Crab Enchiladas, they are light and filling … so good AND easy to make at home.
When you are making these, get good crab meat. I will say it over and over until I’m blue in the face (or dead); don’t buy that stuff on the inside shelves of your grocery store. That crab meat isn’t good for anything. Well, it might be good to mix with some sour cream to make some sort of dip to put some nice salty chips in it, but not for anything else. Best, of course, is to buy your local fresh crab, when in season, and get the meat out yourself. Next best is to buy crabmeat from your grocery store or meat market’s refrigerated section. They almost all have the little containers of fresh claw/crab meat. I’ve seen cans of lump meat crab at Trader Joe’s, Costco, as well as my local supermarket. So I’m sure you can find some.
Mexican food doesn’t have to be full of fat and cheese
I usually serve these with Arroz Verde (Green Rice) or my recipe for Authentic Mexican Rice. A simple salad of sliced papaya, mango, and avocado with a squeeze of lime juice rounds out the meal. It’s easy and delicious.
OK…let’s get started…
First, we are going to mix all the ingredients together in a large bowl. Mix gently as you don’t want to break up the crabmeat too much. Some nice big chunks are good, gives the crab enchilada some nice texture.
Next, we need to soften up the tortillas so they roll but don’t break when you stuff them with the mixture of crab. Now, most recipes will tell you to “dip the tortilla into the sauce” to soften them. I find this just makes them soggy. And they absorb too much sauce so when you finish them you get mush, not a nice firm tortilla.
What do I do?
I spray both sides of the tortilla with cooking spray (or you could just use a pastry brush and some neutral oil); then stick them in a 325º oven for about 3 minutes. They are nice and pliable and the oil acts as a barricade allowing the sauce to sauce, not mush up the tortilla.
Once those are nice and soft; fill them up, roll them up and stick them in a pan.
Bake and eat.
Heat your oven to 325°F Spray the tortillas with cooking spray on both sides and put on a cookie sheet. Place in the oven for 2 – 3 minutes or until they become soft and pliable. Remove and set aside. (Stacking them on top of each other helps keep them warm and pliable.Increase oven temperature to 350°F
In a large bowl mix together the crab, cilantro, green onion, jalapeno and cumin, and oregano.
In a baking dish pour some of the enchilada sauce to cover the bottom of the pan.
Fill each tortilla with some of the crab mixture; roll and place seam side down on the sauce in the pan. Continue until all the tortillas are filled. If you have some extra filling, spoon it over the top of the enchiladas. Pour the rest of the green sauce over the top so the enchiladas are all covered; sprinkle the cheese over the top (use as much or as little as you would like, I use a “moderate” amount of cheese); place in the oven and bake for about 20 minutes.
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