Creamy Crab And Rock Shrimp Enchiladas Recipes

SHRIMP AND CRAB ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.
• Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
• Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.

SHRIMP AND CRAB ENCHILADAS

Steps:

• For the poblano sauce: Roast the poblanos over a flame until black on all sides (this can also be done under a broiler). Place in a bowl, cover with a lid or plate and set aside for 15 minutes to steam.
• Begin the base for the sauce by combining the butter, white onions and garlic in a saucepan. Salt well. Cook over medium heat until the onions are softened, 3 to 4 minutes. Sprinkle with the flour and whisk to combine. Stir in chicken stock, bring to a simmer, stirring, and cook for 1 to 2 minutes, until thickened. Remove from heat and add to a blender.
• Peel the blackened skin off the poblanos--this is easier to do under cold running water. Then remove the stems and seeds. Add the flesh to the sauce base in the blender. Blend until smooth, 1 to 2 minutes. Return the poblano sauce to the saucepan and bring to a simmer. Add the cream, starting with 1 cup--add more if necessary. Simmer for 3 to 5 minutes. Season with salt and lemon juice
• For the shrimp and crab: In a saucepan, melt the butter over medium heat. Add a pinch of salt and red pepper flakes. Add the shrimp and cook, tossing, until opaque.
• Add the crab meat and cook for an additional 2 minutes, stirring well. Check that the shrimp are cooked through and then finish with squeeze of lemon. Set aside.
• For the enchiladas: Fry the tortillas for 20 seconds in hot oil to make them pliable. Drain on paper towels. Lay out tortillas and fill with 1 to 2 tablespoons of the seafood filling. Plate 2 enchiladas per serving. Top with poblano sauce and then with queso fresco, Pickled Red Onions and crema. Garnish with cilantro.
• Combine the red onions, vinegar, sugar and salt in a saucepan and boil for 30 minutes. Drain the onions. Refrigerate in an airtight container for up to 2 weeks.

BEST SEAFOOD ENCHILADAS

Steps:

• In a large skillet, cook the seafood and onion in butter over medium heat 4-5 minutes or until onion is tender and shrimp turn pink. Remove from the heat; set aside., In a small saucepan, melt butter. Add onion and broth. Combine egg yolks and cream; stir into broth mixture. Cook and stir until a thermometer reads 160° and sauce is thick enough to coat the back of a metal spoon. Stir in tomato paste. Remove from the heat. , Spoon 1/3 cup seafood mixture down the center of each tortilla. Top with 1 tablespoon sauce and 2 tablespoons cheese; roll up., Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Place enchiladas seam side down in dish. Top with remaining sauce and cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.

CREAMY CRAB AND ROCK SHRIMP ENCHILADAS

Steps:

• Heat a medium skillet over medium heat. Add the oil and, when warm, add the onion and green onion with a pinch of salt. Cook, stirring often, until soft and translucent, about 5 minutes. Add the jalapeno and chile powder and cook, stirring, 1 minute more. Stir in shrimp with a pinch each of salt and pepper and cook, stirring, just until shrimp are opaque, 1-2 minutes more. Transfer mixture to a bowl and cool. To the cooled shrimp mixture, add the cream cheese, 1/2 cup of the monterey jack, crab, corn and red pepper. Stir very gently to combine, taste and season as needed with additional salt and pepper. Preheat oven to 350 degrees. Lay the tortillas on a work surface and divide filling into the centers of each. Roll up and place, seam side down, into a lightly greased 9x13 inch baking dish. Combine the enchilada sauce with the sour cream and spread the mixture over the enchiladas. Top with the remaining 1/4 cup of monterey jack and bake until heated through, about 20 minutes. Turn oven to broil and cool 1-2 minutes more, just until tops are lightly browned. Enchiladas can be filled and placed in the pan (without the sauce), covered and refrigerated up to one day. Just before baking, top with sauce and cheese.

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.

SHRIMP AND CRAB ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Lay tortillas on a flat surface. Place cheese, crab, and shrimp in the middle of each (ration the ingredients so each tortilla will contain an equal amount) Make sure to set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas so that the seafood, cheese mixture is held securely inside.
• Place rolled tortillas side by side in a 9x13 inch baking pan.
• Pour green enchilada sauce over all the enchiladas, covering them completely. Sprinkle the remaining cheese over the enchiladas.
• Cover and bake at 350 degrees for 30 minutes.
• Uncover the enchiladas and cook an additional 15 minutes.
• Serve hot, garnished with sour cream and green onions.