This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.

There’s something unexpectedly comforting about crab enchiladas. They’re warm and creamy, rich without being heavy, and just refined enough to feel a little special. These creamy crab meat enchiladas are rich, savory, and surprisingly easy, perfect for weeknights or casual dinners with friends.

Cheesy baked crab enchiladas with creamy white sauce, herbs, and red peppers.
Email this recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

These crab enchiladas are a seafood spin on our White Chicken Enchiladas, which uses the same rich white sauce.

Here’s Why This Crab Enchilada Recipe Works

Creamy, tangy white sauce: Monterey Jack melts smoothly into the sour cream base, giving the seafood enchilada sauce a silky texture and just the right amount of tang.

Crab gets the spotlight: A touch of brandy, lemon, and dill sharpens the crab’s flavor while keeping it center stage.

Make-ahead friendly: Both the sour cream sauce and filling can be prepped in advance. When you’re ready, just assemble and bake.

Tortilla-flexible: Corn or flour tortillas both work here. Use what you like, whatever suits your taste or pantry.

Assorted seafood enchilada ingredients arranged neatly on a white surface.

Recipe Tips

Whisk constantly: Add the broth slowly and whisk constantly to keep the sauce smooth. If it clumps, just strain it.

Handle crab gently: Fold in the crab last and stir only until combined. It’s delicate and easy to break up.

Warm tortillas = no cracks: A quick zap in the microwave makes them soft and easy to roll without tearing.

No brandy? : It adds a depth you won’t quite get with substitutes, but apple juice works if you’re avoiding alcohol.

Baked crab meat enchiladas with melted cheese and herbs in a baking dish.
Lump crab meat enchiladas with white sauce, avocado slices, and fresh cilantro.

Crab Meat Enchiladas

This is the kind of dinner that makes people think you spent hours in the kitchen. It’s creamy, flavorful, and just a little unexpected, but still simple enough to make without a fuss. Keep this one in your rotation for when you want something easy and impressive.

If you’ve got extra crab meat, our Dungeness Crab Cakes with garlic butter sauce are another great way to put it to use.

Pin this now to find it later!

Pin It
Baked crab meat enchiladas with melted cheese and herbs in a baking dish.
Prep Time: 20 minutes
Cook Time: 28 minutes
Total Time: 48 minutes
4.74 from 15 votes

Crab Enchiladas

By Dahn Boquist
These creamy crab enchiladas are a flavorful twist on a Mexican-inspired classic. Sweet, tender crab meat is mixed with corn and bell pepper for added texture and flavor, then wrapped in tortillas and baked in a rich white enchilada sauce. A splash of brandy brings out the natural sweetness of the crab, see the notes for easy substitutions if you're avoiding alcohol.

If you make this recipe, please leave a star rating and comment.

Servings: 8 enchiladas
Save Pin Comment Print
Email me this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

For the white enchilada sauce

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cumin
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1½ cups chicken broth
  • ¼ cup whole milk
  • ¾ cup sour cream
  • 1 cup shredded Monterey Jack cheese

For the crab enchiladas

  • 2 tablespoons vegetable oil
  • 1 onion , diced
  • ½ red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 teaspoon seafood seasoning
  • 1 cup frozen corn kernels
  • ¼ cup Brandy
  • 1 pound cooked crab meat
  • zest from 1 lemon
  • 1 tablespoon fresh lemon juice
  • 2 teaspoon freshly chopped dill
  • 8 ounces Monterey Jack cheese, shredded
  • 8 corn tortillas, or flour tortillas

Instructions 

  • Preheat the oven to 350°F and grease a 13×9 inch casserole dish. 

Make the white enchilada sauce

  • Melt the butter in a large saucepan over medium heat. Add the flour, cumin, salt, and pepper and whisk until smooth.
    Whisking flour into a saucepan with melted butter.
  • Slowly add the broth, a little at a time, whisking constantly. When all the broth gets added, continue cooking until thick and bubbly.
    Pouring chicken broth into the skillet to make enchilada sauce.
  • Lower the heat to low and whisk in the milk. Whisk in the sour cream then the cheese. Continue stirring over low heat until the cheese melts. 
    Stirring cheese into sauce in a skillet.
  • Set the sauce aside and cover it so it doesn’t form a skin while you make the crab filling.

Make the crab enchiladas

  • Heat the oil in a large skillet over medium-high heat. Add the onion and bell pepper and saute until the onion is soft. Add the garlic, seafood seasoning, and corn. Cook for 2 to 3 minutes. 
    Stirring enchilada mixture in a skillet.
  • Pour in the brandy and cook for 2 minutes to burn off the alcohol. Add the crab meat, lemon juice, and dill. Stir gently so you don’t break the clumps of crab. Cook just until heated through then remove from the heat.
    Adding crab meat to a skillet with enchilada filling.
  • Gently fold in ½ cup of the enchilada sauce. Cover the sauce so it doesn’t form a skin while you assemble the enchiladas. 
    Adding white sauce to crab enchilada filling.
  • Spoon about ¼ cup of crab mixture into each tortilla then top with a sprinkle of cheese (save some cheese for the top of the enchiladas). Roll the tortillas up and place them in the casserole dish seam side down.
    Adding lump crab meat and enchilada filling to a tortilla.
  • Pour the rest of the white enchilada sauce over the enchiladas and top with the remaining cheese. 
    Sprinkling cheese over crab enchiladas in a casserole dish.
  • Cover the casserole dish with greased foil and bake for 18 minutes. Remove the cover and bake for 5 to 10 minutes uncovered until the cheese starts to get bubbly. Serve with lemon or lime wedges and fresh dill. 
    Covering a casserole dish with foil to bake enchiladas with crab.

Notes

Whisk the sauce slowly: Pour the broth in gradually while whisking constantly to avoid lumps. If you add too much liquid at once, it’s harder to smooth out. Once half the broth is mixed in, you can add the rest more quickly. If it still turns out lumpy, strain the sauce through a fine mesh sieve.
Brandy substitute: If you’re skipping the alcohol, use apple juice, or mix 2 teaspoons apple cider vinegar with 1 teaspoon sugar.
Soften tortillas before rolling: If your tortillas crack or feel stiff, microwave them for a few seconds to make them more pliable.
Optional skillet method: For added richness, briefly fry the tortillas in a bit of oil, 2 to 3 seconds per side is plenty.

Nutrition

Serving: 1 serving, Calories: 862kcal, Carbohydrates: 111g, Protein: 37g, Fat: 28g, Saturated Fat: 14g, Polyunsaturated Fat: 11g, Cholesterol: 120mg, Sodium: 891mg, Fiber: 5g, Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!

About Dahn Boquist

Dahn Boquist is a retired nurse turned recipe developer, home cook, and baker with years of hands-on experience creating and testing from-scratch recipes. She specializes in whole-food cooking with creative twists on classic dishes. When she’s not in the kitchen, she enjoys sharing meals with family, exploring the Pacific Northwest, and spending time with her grandchildren.

Read More About Me

You May Also Like

4.74 from 15 votes (15 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




5 Comments

  1. Philip says:

    I’ve made this three times so know it’s delicious. I do add black olives though.

    Reply
    1. Dahn Boquist says:

      Oh, that sounds so delicious! I love adding olives to my recipes. It really brings out the flavor.Thanks for the comment.

      Reply
  2. John / Kitchen Riffs says:

    I’ve had crab enchiladas, but never made them myself. Love crab, though, so I’ll definitely be making these. Such a nice recipe — thanks.

    Reply
    1. Dahn Boquist says:

      Thanks John, I hope you enjoy them.

      Reply
  3. angiesrecipes says:

    This must have tasted amazingly delicious with crab, Dahn.

    Reply