Recipe 51
Name:
Recipe name and category: Crab
Enchiladas
No. of servings:
Preparation time:
Recipe ingredients and directions:
1 lb crab
2 tbs butter
2 tbs pimiento
½ tsp salt
1 clove garlic, minced or crushed
2 tbs jalapeno peppers, diced
8-5 inch corn tortillas
Mexicali Tomato Sauce
(see recipe below)
1-1/2 cups cheddar/jack cheese, mixed together and
grated
¼ cup black olives
¼ onion, diced
Prepare the
Mexicali tomato sauce as below. Preheat
oven to 350˚.
In large
skillet, melt the butter and sauté the garlic and onion for two minutes. Add mushrooms and jalapeno peppers and
continue to sauté for two additional minutes.
Add olives, pimiento and crab and season to taste with pepper and
salt. Mix well and heat
thoroughly. Remove from heat.
Warm
tortillas in a frying pan and lay out on a flat surface. Divided crab filling and fill the tortillas
evenly. Roll up and place seam side
down, single layer in a casserole dish.
Top tortillas with the Mexicali sauce and grated cheese mix. Put in oven and bake until cheese melts and
filling is hot (about 15-20 minutes).
Do not use convection oven. Serve
hot.
Mexicali
Sauce
1-16 oz can tomatoes, diced
1 clove garlic,
crushed
2 tsp white pepper
1 tbs jalapeno pepper, minced
Combine all
ingredients and bring to a boil. Simmer
for 5 minutes. If sauce needs to be
thickened use 1 tbs cornstarch mixed with 1 tbs water.
Recipe source:
A cook group in Seattle (we met 1st Wednesday of the month as
singles)
Recipe anecdote:
I’ve used this recipe for about 20
years-akkkk