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Crab Enchiladas, or Enchiladas de Cangrejo, are delicious and easy to make.  Imitation crab meat, which is inexpensive and widely available, can be substituted without affecting the taste.

Special tools:  Cast iron frying pan, baking dish
Preparation time:  About 20 minutes
Cooking time:  About 30 minutes
Yield:  12 enchiladas 

4 cups coarsely shredded crab, or imitation crab
2 cup
s Kraft brand shredded Mexican Style Four Cheese Blend
2 jalapeno peppers, diced, seeded, veins and stems removed
1 medium onion, any variety, diced 
4 cloves garlic, pressed
1 teaspoon dry oregano
1-1/2 cups sour
12 corn tortillas, 6" diameter
Salt to taste
Salad oil, as needed 

In a large bowl, mix crab,  1 cup cheese, jalapenos, onion, garlic, oregano,  and sour cream. Reserve remaining cheese for later use. Salt to taste.

Heat 1/4 inch of salad oil in a cast iron frying pan over medium-high heat.  When oil is hot, cook tortillas, one at a time, turning once, just until soft; about 10 seconds total.  Add additional oil, if necessary.  Drain on paper towels.

Spoon 1/2 of the crab mixture down the middle of each tortilla.  Wrap tortilla around mixture.  Place in a baking pan, folded side down.  

Cover enchiladas with aluminum foil and bake about 20 minutes in a 350 degree oven.  Uncover and top with remaining cheese. Bake an additional 10 minutes.

If you want a variation, you can add some salsa verde to the filling, as it will add a nice, tart taste to the enchilada.  Also, you can dip the tortillas in the salsa verde after you've fried them, for a truly different and more elegant version of this recipe.  Check out my recipe for basic enchiladas for a discussion about how to prepare tortillas...


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