crab enchiladas

10 May

i had some lump crab meat and wanted to do something different with it.  a friend mentioned she had made delicious crab enchiladas one time..   so off i went to find a recipe on the web.  these turned out delicious!  yum!

crab enchiladas

adapted from


  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon butter
  • 1 pound fresh lump crabmeat
  • 8 ounces monterey jack cheese
  • 6  flour tortillas
  • 2 1/2 tablespoons flour
  • 1 tablespoon cornstarch
  • 1 cup heavy cream
  • 1/2 cup plain yogurt
  • 1/4 cup butter, melted
  • handful cilantro chopped
  • 1/2 teaspoon salt
  • 1 can diced mild green chiles
  • 1/2 tsp of chili powder
  • 1/2 tsp of cumin
  • 1/4 tsp cayenne pepper


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, saute onions and garlic in 1 tablespoon butter until transparent.
  3. Remove the skillet from heat and stir in crabmeat.
  4. Shred the cheese and mix half of it into the crab mixture.
  5. In a saucepan over medium-low heat, combine butter and flour until pastey about one minute
  6. stir in cream, yogurt,  salt, chiles, cumin, chili powder, cayenne pepper.  Stir until the mixture is lukewarm and blended.  (i put in the cornstarch here to thicken it up a little)
  7. mix about 1/3 Cup of sauce into crab mixture.
  8. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9×13 inch baking dish.
  9. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
  10. sprinkle cilantro on top
  11. Bake in preheated oven for 30 minutes.

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