Green crab enchiladas

1 Servings

Ingredients

Quantity Ingredient
2 cups Crab meat; picked over-I prefer Dungeness, crab
8 Fresh shitaki mushrooms; thinly sliced and sauted in butter with salt and pepper. Do not brown
2 Green onions; thinly sliced
2½ tablespoon Fresh basil; minced
2 cups Shredded Jack cheese; 8 oz
1 Italian plum tomato; seeded and diced
18 Thin tortillas-corn-6 inches in diameter
Oil
¼ cup Cornstarch; Mixed with chicken broth, to the consistency of a smooth gravy
21 ounces Chicken broth; Two 10 1/2 oz cans
2 tablespoons Chopped jalapeno chiles; canned
1½ cup Sour cream
2 cups Grated Jack cheese

Directions

CRAB FILLING

TORTILLA WRAPS

SAUCE

GARNISH

In a large bowl mix the crab meat with all the ingredients in the crab filling group. Cover with plastic wrap and set aside In a large fry pan heat the oil over medium heat. Using tongs cook the tortillas on both sides, one at a time until the tortilla is just soft and limp. Pat the excess oil off with a paper towel, place a heaping tablespoon of the crab mixture on one end of the tortilla spreading it evenly across the tortilla.

Starting at the end of the tortilla with the crab mixture roll the tortilla up and place it in a 12½ x 8 ½ pyrex dish that has been sprayed with a non stick substance Continue until all the tortillas have been done or you run out of crab mixture. Two dishes will be needed for all 18 tortillas.

Pour the sauce evenly over the tortillas, cover with aluminum foil and cook in a preheated 375 degree oven for approximately 30 minutes. Remove the foil cover and cook for 15 more minutes. Remove from the oven and sprinkle the reserved Jack cheese evenly over the top and place back in the oven just long enough to melt the cheese topping. Remove and serve at once. Will serve 8 to 10. Sauce

In a large sauce pan combine the chicken broth, jalapenos and cornstarch.

Mix thoroughly. When well mixed place over medium heat and continue mixing until it begins to thicken. Add the sour cream, blend well and remove from the heat. It should have the consistency of a smooth gravy. If it's too thick add a little more chicken broth. If too thin add a little more cornstarch.

Recipe by: LeRoy Trnavsky

Posted to MC-Recipe Digest by drleroy@... (LeRoy C Trnavsky) on Apr 29, 1998

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