Cravin Crab Enchiladas Recipes

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.

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.

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.

CRAB ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 375°F.
• Using either a gas stove or a broiler, toast the tortillas over or under the flame until they are partially crisp and the edges are just blackened, about 30 seconds per side. The tortillas will burn easily, so check them often while they are toasting.
• In a small bowl, combine the salsa verde and crème fraîche to make a creamy sauce. Set aside.
• Drizzle the olive oil in the bottom of an 8-inch baking dish. Trim 3 to 4 tortillas to fit the contours of the baking dish and make one complete layer of tortilla over the bottom of the dish. On top of the tortillas, layer one-third of the crab salad, one-third of the cheese, and one-third of the sauce. Top with another layer of tortillas, another third of the crab salad, another third of the cheese, and another third of the sauce. Make one final layer of the remaining tortillas and tortilla trimmings, crab salad, and cheese. (You will have formed three layers in the dish.) Pour the remaining sauce over the top, making sure to cover any exposed crab or tortilla pieces. Sprinkle the top with salt and pepper.
• Bake for 30 minutes, or until the edges are brown and bubbly and the casserole is hot throughout. Let rest for 5 minutes before serving.
• Once baked, the enchiladas can be stored in the refrigerator, covered, for up to 2 days.

CRAB ENCHILADAS WITH GREEN MOLE

Steps:

• Preheat the oven to 375°F.
• Heat the oil in a large skillet over high heat. Add the onions and celery and cook until slightly limp, about 2 minutes. Add the crab, oregano, and pepper and toss until the crabmeat is heated through, just another couple of minutes. Remove from the heat.
• Spread 1/2 cup mole verde onto the bottom of a 9-by-13-by-2-inch baking dish.
• Stack the tortillas on a microwave-safe plate and cover with a wet paper towel. Microwave on high for 30 to 60 seconds, until softened. Spread the tortillas out onto a couple of large baking sheets or cutting boards.
• Spoon some of the crab mixture in a line down the center of each tortilla. Roll them up, placing them seam-side down on the mole verde in the baking dish. Repeat until all of the tortillas are placed in the dish. Pour the remaining mole sauce over the enchiladas and sprinkle with the cheese. Top with the green onions.
• Bake until heated through and the cheese melts, about 15 minutes. To serve, transfer 2 enchiladas each onto 6 plates and top each with a couple of avocado slices.