Crab Enchiladas
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.
Servings: 8 enchiladas
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 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 ½ cup of the enchilada sauce. Cover the sauce so it doesn’t form a skin while you assemble the enchiladas.
- 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.
- 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
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
