Crabmeat Enchiladas Recipes

SHRIMP AND CRAB ENCHILADAS

Steps:

• For the poblano sauce: Roast the poblanos over a flame until black on all sides (this can also be done under a broiler). Place in a bowl, cover with a lid or plate and set aside for 15 minutes to steam.
• Begin the base for the sauce by combining the butter, white onions and garlic in a saucepan. Salt well. Cook over medium heat until the onions are softened, 3 to 4 minutes. Sprinkle with the flour and whisk to combine. Stir in chicken stock, bring to a simmer, stirring, and cook for 1 to 2 minutes, until thickened. Remove from heat and add to a blender.
• Peel the blackened skin off the poblanos--this is easier to do under cold running water. Then remove the stems and seeds. Add the flesh to the sauce base in the blender. Blend until smooth, 1 to 2 minutes. Return the poblano sauce to the saucepan and bring to a simmer. Add the cream, starting with 1 cup--add more if necessary. Simmer for 3 to 5 minutes. Season with salt and lemon juice
• For the shrimp and crab: In a saucepan, melt the butter over medium heat. Add a pinch of salt and red pepper flakes. Add the shrimp and cook, tossing, until opaque.
• Add the crab meat and cook for an additional 2 minutes, stirring well. Check that the shrimp are cooked through and then finish with squeeze of lemon. Set aside.
• For the enchiladas: Fry the tortillas for 20 seconds in hot oil to make them pliable. Drain on paper towels. Lay out tortillas and fill with 1 to 2 tablespoons of the seafood filling. Plate 2 enchiladas per serving. Top with poblano sauce and then with queso fresco, Pickled Red Onions and crema. Garnish with cilantro.
• Combine the red onions, vinegar, sugar and salt in a saucepan and boil for 30 minutes. Drain the onions. Refrigerate in an airtight container for up to 2 weeks.

CRABMEAT ENCHILADAS

Steps:

• Preheat oven to 250 degrees.
• Saute onion in oil, add flour, milk and chili.
• Cook until medium thick.
• Reserve 1/4 cup of cheeses to sprinkle over top of sauce.
• Heat 1/2 to 1 tsp of canola oil at a time in skillet.
• When oil is warm quickly dip tortillas in oil until soft and warm.
• Immediately put 1 Tablespon each of cheese, crabmeat and sauce in tortilla and roll up.
• Place seam side down in a 11x7 inch pan.
• Repeat until all tortillas are used.
• Pour the remaining sauce on top and sprinkle with reserved cheeses.
• Bake in preheated oven for 10 to 15 minutes.

CHEESY CRAB ENCHILADAS

Steps:

• In a large bowl, combine the cream cheese, dressing mix and 3 tablespoons milk until smooth. Set aside 3/4 cup for topping. , In a large skillet, saute onion and garlic in butter until tender. Stir in the crab, olives, chilies, pepper and salt. Fold crab mixture and 1-1/2 cups Monterey Jack into remaining cream cheese mixture., Spoon about 2/3 cup down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Combine the remaining milk and reserved cream cheese mixture until blended; pour over tortillas. , Sprinkle with Colby and remaining Monterey Jack. Cover and bake 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Serve with the green onions, tomatoes, lettuce and olives if desired.

CRAB ENCHILADAS WITH CREAMY WHITE SAUCE

Steps:

• To make the sauce, melt the butter in the saucepan on medium heat.
• Sauté the minced onion in the butter, about 5 minutes or until the onion turns a light golden color.
• Add the cream cheese in with the onion, stirring 'til it melts.
• Then add the sour cream, heavy whipping cream, green chiles, salt, pepper, shredded cheddar, and shredded Monterey Jack to the mixture.
• Let the sauce simmer, constantly stirring, 'til it begins to thicken. It'll probably take about 10 to 15 minutes.
• Then if you want to add tomatoes to your sauce, you can stir them in. At this point, you'll want to turn the heat to low and just keep your sauce warm while you make and assemble the crab enchiladas.
• Preheat the oven to 350° F and grease a 9"x13" baking dish with cooking spray.
• Heat the olive oil on medium heat in a skillet.
• Then sauté the minced garlic, onion, and red pepper in the oil, about 5 minutes, or 'til it's softened.
• Then in a large bowl, add the crab meat, the cooked veggies, lemon juice, seasoning, salt and pepper, 1/2 cup of the cheddar cheese, and 1/2 cup of the Monterey Jack cheese.
• Mix everything together really well.
• Warm the tortillas in the microwave by placing between a couple of damp paper towels and heating 'til warmed.
• Spread about a cup of the white sauce into the bottom of your greased baking dish.
• Add a heaping tablespoon of the crab meat mixture to each corn tortilla, loosely wrapping each one.
• Place each crab enchilada, seam side down, in the baking dish on top of the sauce.
• Spread the remaining sauce over the finished crab enchiladas, and sprinkle with remaining cheese.
• Bake your sour cream white sauce crab enchiladas at 350° F for about 40-45 minutes, or until the cheese melts and the enchiladas are cooked thru. Garnish with green onions, and serve with fresh tomatoes, avocado, salsa, and sour cream.

SHRIMP AND CRAB ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.
• Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
• Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.

CREAMY WHITE SAUCE CRAB ENCHILADAS

Steps:

• Preheat oven to 350º F. To make the sauce: In a large bowl stir together sour cream, yogurt, flour, salt, cumin, and paprika. Stir in milk and green chilies. Divide sauce in half.
• Combine chopped crab meat and green onions in one half of the sauce to make the filling.
• Evenly divide filling between tortillas. Roll tightly and place in a baking dish, seam down.
• Spoon remaining sauce evenly over the tops of the enchiladas. Sprinkle evenly with cheese.
• Bake uncovered, for 35-40 minutes, until heated through and cheese is lightly browned. Let stand for 10 minutes and top with cilantro as garnish.

EASY CRABMEAT ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large microwave-safe bowl, combine the flaked imitation crab, sour cream, onion, and 1/2 of the enchilada sauce; Mix well.
• Microwave mixture on high for 2 to 3 minutes.
• Pour milk into an 8 inch pie plate. Dip the tortillas, one at a time, in the milk. Fill each tortilla with 4 ounces of the crab mixture. Roll tortilla and place in a greased 9x9 inch glass baking dish. Pour remaining enchilada sauce over the top of the enchiladas.
• Bake uncovered in a preheated oven for 20 minutes.

CRAB ENCHILADAS

Steps:

• Enchiladas: Heat 3/4 cup olive oil over medium heat and submerge tortillas one at a time and cook until they are soft and pliable. Place on paper towels to drain excess oil. Chop green and yellow onions and heat in pan with remaining olive oil over medium heat until the yellow onion is transluscent. Cool onions for 10 minutes and add to 1 cup cheddar and 1 cup Monterey Jack cheeses, chili powder, salt and pepper, and crab. Mix well. Pour about 1 cup enchilada sauce in the bottom of a baking dish to cover. Place cheese and crab mixture in tortillas. Roll them and place seam side down in baking dish. After all enchiladas are rolled, cover with the remaining sauce and cheese. Cover with aluminum foil and bake for 40 minutes. Remove foil, garnish enchiladas with black olives (optional) and bake for an additional 15 to 20 minutes. When the cheese is golden brown, remove and let cool for approximately 20 minutes. Serve with sour cream. Sauce: Rinse the ancho chiles under cold water and pat dry with paper towels. Remove the seeds and veins. Chop the onion and heat in pan with chiles over medium low heat until fragrant, about five minutes. Turn the chiles occasionally. Bring six cups of water to a boil and add the chiles, onion, and garlic. Reduce the heat and simmer for fifteen minutes. Transfer the contents of the pan to a blender and add the oregano and cumin. Blend for two minutes until the mixture is smooth. Force the mixture through a strainer with the back of a spoon to remove chile skin. Simmer the strained enchilada sauce for 15 minutes to blend. Add salt to taste.

CRAB MEAT ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. Heat water on stove at medium temperature, add red peppers. Boil until peppers soften (about 7-10 minutes). While red peppers soften, chop onion, cilantro and mix together. Mix the two cheeses together in a bowl. When red peppers soften, transfer them into blender. Add 2 cups of the same boiled water, salt, and garlic to blender. Blend for 2-3 minutes. Using a bowl and a strainer, strain this mixture to remove seeds and remaining skin. Add 1 cup of HERDEZ® Salsa Casera to mixture. Mix well. Add grapeseed oil to skillet and heat. Soften tortillas in grapeseed oil for 10-20 sec. Set on paper towel until all tortillas are done. Dip tortillas into red sauce and lay on flat surface, add crab and roll. Place rolled tortillas into a 9 x 13 pan. Use remaining red sauce to cover rolled tortillas. Pour 1/2 cup of remaining HERDEZ® salsa over mixture. Sprinkle cheese over the salsa. Pour remaining 1/2 cups of HERDEZ® salsa over cheese. Bake for 25-30 minutes. Remove from oven. Sprinkle the onion and cilantro mixture over the cheese. Drizzle the Mexican cream over mixture. Serves 4
• Guacamole:
• Mix together mashed avocado, diced onions, diced tomatoes, lime juice and HERDEZ® Salsa Verde. Serve.