Crab Enchiladas

These crab enchiladas are a delicious twist on the traditional Mexican dish. Large chunks of crab meat get mixed with corn, red bell pepper, and onion to add texture and flavor.

A dash of brandy enhances the sweet flavor of the crabmeat while adding a depth of flavor. See the notes if you want to substitute the brandy.

4.75 from 16 votes

Print Pin Save

Prep Time: 20

Cook Time: 28

Total Time: 48

Servings: enchiladas

Calories: 862kcal

Author: Dahn Boquist

Ingredients

For the white enchilada sauce

3 tablespoons butter
3 tablespoons flour
1 teaspoon cumin powder
¾ teaspoon salt
½ teaspoon pepper
1-½ cups broth
¼ cup whole milk
¾ cup sour cream
1 cup shredded Monterey Jack cheese

For the crab enchiladas

2 tablespoons cooking oil
1 onion diced
½ red bell pepper diced
2 garlic cloves minced
1 teaspoon seafood seasoning
1 cup frozen corn
¼ cup brandy**
1 pound cooked crab meat
zest of 1 lemon
1 tablespoon lemon juice
2 teaspoon freshly chopped dill
8 ounces Monterey Jack cheese shredded
8 flour or corn tortillas

Instructions

Preheat the oven to 350°F and grease a 13x9 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.
Slowly add the broth, a little at a time, whisking constantly. When all the broth gets added, continue cooking until thick and bubbly.
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.
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.
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.
Gently fold in 1/2 cup of the enchilada sauce. Cover the sauce so it doesn’t form a skin while you assemble the enchiladas.
Spoon about 1/4 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.
Pour the rest of the white enchilada sauce over the enchiladas and top with the remaining cheese.
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.

Notes

When you make the enchilada sauce, pour the broth in slowly while whisking constantly. Initially, if you pour too much liquid in at one time, it will be hard to whisk out the lumps. After you get about half of the broth incorporated, you can pour the rest in quicker. If you still end up with lumps, strain the sauce through a wire mesh sieve.
If you don’t want to use alcohol, substitute the brandy with apple juice, or add 2 teaspoons of apple cider vinegar and 1 teaspoon of sugar.
If the tortillas are stiff and crack when you roll them, warm them up for a few seconds in the microwave. Warm tortillas are more pliable.
You can also heat some oil in a skillet and fry the tortillas for 2 to 3 seconds per side.

Nutrition