Crab Enchiladas

Make it a Meal

Add these dishes to make a full meal:

Tex-Mex Bean Salad

Best Rice Pilaf

Fresh Fruit and Custard Tart

Wine Pairings

Recipe courtesy of the National Fisheries Institute

Preparation facts

Yield: 6 servings

Ingredients

Corn or safflower oil for frying

12 corn tortillas

1 1/2 lbs flaked, cooked crab meat

2 bunches green onions, chopped

2 Tbs butter

12 oz Monterey Jack cheese shredded, about 3 cups

1 5 3/4 oz can pitted, jumbo, black olives

1 large avocado, peeled and sliced

1 large tomato cut into wedges

Tomatilo Sauce

1 medium onion chopped

1 Tbs corn or safflower oil

1 lb fresh tomatillos husked or 16 ounces tinned tomatillos, drained

1 Tbs chopped, tinned, peeled, green chilli

2 Tbs chopped fresh coriander

salt and freshly ground black pepper to taste

Sour Cream Sauce

1 Cup sour cream

1 Tbs chopped fresh coriander or parsley

1/4 tsp salt

1 clove chopped garlic

1 chopped green onion

Directions

Enchiladas:

Heat 1/8-inch oil in a large frying pan and fry tortillas until lightly browned on the edges; drain on paper towels. Sauté onions in butter until soft. Spread about ¼ cup of the crabmeat in a ribbon on each tortilla, sprinkle with onions and about 1 tablespoon of the tomatillo sauce and roll up. Arrange seam side down in a greased baking dish. Lightly spoon tomatillo sauce over and sprinkle with cheese. Bake in a pre-heated 400 F oven for 15 minutes, or until heated through. Garnish with olives. Arrange avocado slices and tomato wedges on top. Pass the sour cream sauce.

Tomatillo Sauce:

In a frying pan, cook onion in oil until translucent, set aside. If using fresh tomatillos, cook in boiling, salted water to cover until tender, about 10 minutes; drain. Puree tomatillos in blender with just enough water to make a smooth sauce; add to onions. Add chilli and coriander and cook, stirring occasionally, until slightly thickened. Season to taste with salt and pepper.

Sour Cream Sauce:

Mix together the sour cream, coriander or parsley, salt, garlic, and green onion.

West Coast Fisheries

Nutrition facts

Serving Size 1 serving

Calories 862

Calories from Fat 512 (59%)

% Daily Value*

90%Total Fat 58g

98%Saturated Fat 19.6g

Polyunsaturated Fat 7.7g

Monounsaturated Fat 20.6g

54%Cholesterol 163mg

64%Sodium 1543mg

31%Potassium 1100mg

14%Total Carbohydrate 43g

37%Dietary Fiber 9.4g

Sugars 5g

Sugar Alcohols 0g

92%Protein 46g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.