How To Make Crab Enchiladas

Ingredients:

1 ½ cups crab meat
1 tablespoon lightly salted butter
6 corn tortillas
2 to 3 tablespoons vegetable oil
6 tablespoons minced onion
1 to 1 ½ cups shredded Monterey Jack cheese
2 tablespoons chopped cilantro for garnish
Salsa con Tomatillos
Sour cream sauce

Directions:

Preheat the oven to 400 degrees.

Sauté the crab meat in the butter. Fry the tortillas in the oil for 30 seconds per side, until soft. The tortillas should be drained on paper towels for several seconds.

Place ¼ cup crab meat in the center of each tortilla. Sprinkle each with 1 tablespoon of the salsa and 1 tablespoon of the onion. Roll the enchiladas and place them seam side down in a large baking dish. Spread with a thin layer of the salsa and sprinkle with the cheese.

Bake for 10 minutes to melt the cheese. Sprinkle with the cilantro and serve with the sour cream sauce and the remaining salsa on the side.

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Crab Enchiladas

Ingredients:

2 corn tortillas
¼ cup vegetable oil
2 thirteen ounce cans tomatillos, drained, liquid reserved
½ cup chopped onion
2 fresh jalapeno chilies, seeded and chopped
1 teaspoon minced garlic
½ teaspoon salt
½ teaspoon cumin
1 teaspoon chopped cilantro
1/8 teaspoon sugar

Fry the tortillas in 2 tablespoons of oil, browning lightly. Crumble them into the tomatillos liquid and let soften. Blend or process the mixture with tomatillos until smooth.

Sauté the onion and the chilies in remaining 2 tablespoons in oil 3 to 5 minutes until soft. Add the garlic, the salt, the cumin, the cilantro, and the sugar and cook for 5 minutes. Add the blended mixture and cook another 5 minutes.

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Salsa Con Tomatillos

Ingredients:

1 clove garlic, coarsely chopped
¼ teaspoon salt
1 cup sour cream
2 tablespoons chopped onion
Dash of sugar

Directions:

Thoroughly mash the garlic with the salt. Blend in the sour cream, the onion, and the sugar. Refrigerate this sauce until ready to serve.

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Sour Cream Sauce

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