Davis Crab Enchiladas Recipes

CRAB ENCHILADAS

Steps:

• Preheat oven to 180c.
• Mix first 8 ingredients together.
• Fill each tortilla with 1/4 th of the mixture and lay in a baking dish.
• Spread with tomato salsa, then sprinkle with cheese.
• Bake for 30 minutes until well heated through and cheese is golden brown.

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.

CRABMEAT ENCHILADAS - A REAL TWIST!

Steps:

• Combine milk, onion, bay leaf and cilantro in a saucepan. Heat just to scalding. Remove from heat. Cover and allow to stand 15 minutes to infuse milk.
• Combine crabmeat, green onions, corn and peas in a bowl. Add lemon juice and gently toss to coat, careful not to break up crabmeat. Cover and set aside unrefrigerated.
• After 15 minutes has passed and the milk has infused, strain to remove solids.
• Strain crabmeat to remove excess liquid, if any. Return to bowl.
• In a heavy saucepan over medium heat, melt butter. Add flour and whisk until flour is incorporated and bubbles, cooking for just a minute to remove flour taste. DO NOT brown the flour.
• Whisk in milk, cumin, salt and pepper to taste and bring to a boil, whisking until sauce just thickens. Immediately remove from heat.
• Remove 1/2 cup of the sauce and set aside, keeping warm.
• Add crabmeat mixture to the sauce pot. Stir just to incorporate being careful not to break up crabmeat too much. Use low heat if needed just to heat crab, corn and peas through. Remove from heat.
• Lay 2 flour tortillas in the center of 2 plates. Using a slotted spoon, spoon crab mixture along center of each tortilla, dividing equally. Fold sides of tortillas towards center. Fold bottom up over center and "roll" over top half, centering on plate. (Burrito-style).
• Add warm, reserved sauce to the saucepan and stir into remaining sauce. Spoon equally over the top of each enchilada, using only enough to "cover" the entire enchilada lightly.
• Place one pineapple ring over the center of each enchilada. Divide sour cream and place the dollop of sour cream in the "circle" of the pineapple ring. Top each dollop of sour cream with an olive. Place avocado slices atop the enchilada at each end. Sprinkle each enchilada with reserved green onions to garnish.
• Serve immediately with rice and beans if desired but really it's a meal all to itself.

CRAB ENCHILADAS (REAL OR IMITATION)

Steps:

• In a mixing bowl stir together soup, onion, nutmeg and white pepper.
• In another bowl, place half of the soup mixture, crab, and 1 cup of the cheese, set aside.
• Wrap the tortillas in paper towels and microwave for 30-60 seconds (until soft and slightly warm). Use fresh tortillas for best results.
• Place 1/3 cup of the mixture on each tortilla and roll up.
• Place seam side down in a greased 11 x 7 ich baking dish.
• Stir milk into the reserved soup mixture, pour over the enchiladas.
• Sprinkle with remaining cheese.
• Bake, uncovered, at 350* for 20 minutes or until cheese is melted and sauce is slightly bubbly.
• Let stand for 10 minutes.

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.

QUICK & EASY CRAB ENCHILADAS

Steps:

• Preheat oven to 350°F.
• Sauté mushrooms in oil.
• Turn heat to low.
• Add green onions, 1/4 cup of the salsa, cream cheese, cumin oregano and crab.
• Stir until cream cheese is melted, then add half the jack cheese.
• Roll up in tortillas and place in a greased 7 x 11 glass baking dish.
• Spoon remaining salsa on top, then sprinkle on remaining cheese.
• Bake uncovered for 15 minutes.