Crab Enchiladas

Serves 4
Published in: MexGrocer

1 tablespoon butter or margarine
1 tablespoon corn or canola oil
2 garlic cloves -- minced
1 medium onion -- minced
1 tablespoon American chili powder
1 1/2 lbs fresh cooked crab meat (or use canned if you're into cheating)
1/3 cup mayonnaise (non-fat is okay)
1/2 teaspoon salt
1 tablespoon cilantro -- chopped
12 corn tortillas
3 cup enchilada sauce
1/2 cup corn or canola oil (to fry tortillas)
4 cup Chihuahua or Jack cheese -- grated
1 bunch green onions -- chopped

Melt butter and oil in a medium saucepan over low heat. Add garlic and
onion and cook over medium heat until translucent. Remove from heat and
add chili powder -- crab, mayonnaise, salt and cilantro. Heat enchilada
sauce in another saucepan. In a skillet, heat oil until a drop of water
sizzles when placed in the pan. Fry a tortilla lightly on both sides so
it is still pliable. Using tongs, remove it from the pan. Dip it into the
enchilada sauce and lay it inside a 9 x 14 pan. Stuff enchilada with crab
mixture, cheese and onions. Roll and place seam side down in the pan.
Repeat with all tortillas. When all enchiladas are made, place the pan in
a 350 degree oven for about twenty minutes. Remove from oven, pour
remaining enchilada sauce over enchiladas until almost covered. Top with
remaining cheese and onions. Broil for one to two minutes until cheese is
melted.

Recipe Notes

These Crab Enchiladas are delicate, unique, succulent and delicious. The
recipe makes a dozen and serves four. It will take you about an hour to
prepare, but believe me, it'll be worth it!


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