Recipe for crab enchiladas, enchiladas de cangrejo

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 cups 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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