Crab Meat Puffs Recipe Recipe For Enchiladas

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CRABMEAT ENCHILADAS



Crabmeat Enchiladas image

This is so good. A different twist on enchiladas. It has been around my house for a long time. It is adapted from a recipe in a 1979 edition of Seasoned with Sun.

Provided by PaulaG

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium onion, chopped
1 tablespoon vegetable oil
1 tablespoon flour
2 cups reduced-fat milk
4 -6 long green chili peppers, roasted,peeled,seeded and chopped (a 4-oz can of chopped green chili can be substituted for the fresh)
1/4 lb monterey jack cheese, grated
1/4 lb longhorn cheddar cheese, grated
1 small amount canola oil
1 dozen corn tortilla
2 (6 ounce) cans crabmeat
salt and pepper

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.

Nutrition Facts : Calories 576.4, Fat 26.5, SaturatedFat 13.8, Cholesterol 100.5, Sodium 1125.5, Carbohydrate 46.9, Fiber 5.7, Sugar 10.6, Protein 39

CRAB ENCHILADAS WITH CREAMY WHITE SAUCE



Crab Enchiladas with Creamy White Sauce image

How to make the best crab enchiladas with a creamy sour cream white sauce, all made from scratch. Easy recipe perfect for seafood lovers!

Provided by Mel Lockcuff

Categories     Dinner Ideas

Time 1h30m

Number Of Ingredients 24

2 tablespoons salted butter
1/2 medium yellow onion (minced)
8 ounces cream cheese
2 cups sour cream
1/4 cup heavy whipping cream
4 ounces diced green chiles
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup cheddar cheese (shredded)
1/2 cup Monterey Jack cheese (shredded)
1 cup fresh Roma tomatoes* (diced, optional)
2 tablespoons olive oil
1 garlic clove (minced)
1/2 medium yellow onion (minced)
1 red bell pepper (minced or chopped)
1/2 teaspoon lemon juice
1 tablespoon Badia Complete Seasoning*
1/2 teaspoon salt
1/4 teaspoon ground black pepper
18 ounces white crab meat (drained)
1 cup cheddar cheese (shredded)
1 cup Monterey Jack cheese (shredded)
10 corn tortillas
2 green onions (diced)

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.

Nutrition Facts : ServingSize 1 g, Calories 600 kcal, Carbohydrate 24 g, Protein 28 g, Fat 45 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 180 mg, Sodium 1633 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 16 g

CREAMY WHITE SAUCE CRAB ENCHILADAS



Creamy White Sauce Crab Enchiladas image

Quick and easy crab enchiladas with diced chilies, spices, and cheese in a creamy white sauce.

Provided by Plating Pixels

Categories     Seafood

Time 1h

Number Of Ingredients 13

16 ounces light sour cream
½ cup plain yogurt
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground cumin
2 teaspoons smoked paprika
1 cup milk
8 ounces canned roasted diced mild green chilies (drained)
1 pound fresh or imitation crab meat (chopped into small pieces)
3 stalks green onion (sliced (about ½ cup))
12 (7-inch) corn tortillas
1 cup shredded cheddar cheese
Fresh cilantro leaves for garnish (optional)

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.

Nutrition Facts : Calories 160 kcal, Carbohydrate 13 g, Protein 7 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 30 mg, Sodium 409 mg, Sugar 3 g, ServingSize 1 serving

EASY CRABMEAT ENCHILADAS



Easy Crabmeat Enchiladas image

I developed this recipe while on a diet. It's absolutely delicious and at the same time, low in fat! Easily doubled to accommodate larger groups.

Provided by MARSDEN1

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 6

Number Of Ingredients 6

12 ounces imitation crabmeat, flaked
¼ cup low-fat sour cream
½ onion, chopped
1 (10 ounce) can enchilada sauce
¼ cup skim milk
6 (8 inch) low-fat flour tortilla

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.

Nutrition Facts : Calories 265.4 calories, Carbohydrate 38.3 g, Cholesterol 32.4 mg, Fat 9.1 g, Fiber 2 g, Protein 9.1 g, SaturatedFat 4 g, Sodium 821.2 mg, Sugar 4.4 g

LOBSTER AND STONE CRAB ENCHILADO



Lobster and Stone Crab Enchilado image

Provided by Beatriz Llamas

Categories     Herb     Onion     Tomato     Sauté     Crab     Lobster     Sherry     Summer     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 15

2 uncooked frozen lobster tails (1 1/2 pounds total), thawed, cut in half lengthwise, each half cut into thirds with shell intact
1 tablespoon fresh lime juice
1/4 cup olive oil
1/3 cup chopped onion
2 tablespoons chopped green bell pepper
2 garlic cloves, chopped
1 tablespoon chopped fresh parsley
1/4 teaspoon paprika
2 large plum tomatoes, seeded, diced
1/2 cup canned tomato purée
3/4 cup bottled clam juice
1/2 cup dry Sherry wine
1 bay leaf
1/4 teaspoon cayenne pepper
1 pound stone crab claws, cracked

Steps:

  • Place thawed lobster and fresh lime juice in medium bowl; toss to coat. Let stand 15 minutes, tossing lobster occasionally.
  • Heat olive oil in heavy large pot over high heat. Add lobster pieces and any accumulated juices. Sauté until lobster shells turn bright orange, about 4 minutes. Using slotted spoon, return lobster to same bowl. Reduce heat to medium. Add chopped onion and chopped bell pepper to pot; sauté until soft, about 5 minutes. Add chopped garlic cloves, fresh parsley, and paprika and sauté 1 minute. Add diced tomatoes and tomato purée. Cook until juices thicken, stirring frequently, about 8 minutes. Add clam juice, dry Sherry, and bay leaf. Season to taste with salt. Add cayenne pepper. Bring mixture to boil, then add stone crab claws and reserved lobster with any accumulated juices. Reduce heat to medium-low, cover, and simmer until lobster meat is cooked through and tender, about 10 minutes.

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