Cooking Up A Storm: Grant's Crab Enchiladas - - Tyler, Longview, Jacksonville |ETX News

Cooking Up A Storm: Grant's Crab Enchiladas

Grant's Crab Enchiladas

1 pound cooked crab meat

½ yellow onion diced ¼"

1/3 cup of Mayonnaise

2 tablespoons fresh cilantro minced

1 small can diced green chilies

1 10oz can green enchilada sauce

4 oz of shredded pepper jack cheese

4 oz of shredded Colby jack cheese

12 yellow corn tortillas

Vegetable oil

1 tablespoon Cumin

2 tablespoons of butter

1 tablespoon Granulated garlic

1 tablespoon of lime juice

In a sauce pan place your butter, garlic, and onions and sauté over medium high heat until onions are translucent, or about 5 minutes.  Turn heat to low and add your crab meat, mayonnaise, cumin, cilantro, and lime juice.  Mix until blended well.  Finally fold in your pepper jack cheese.  Simmer on low.

In a skillet lightly fry each tortilla in oil, about 10 seconds on each side.  Set aside.  In another pan heat you enchilada sauce on low heat.  Dip the tortillas in the sauce and then place in a casserole dish.  Place ½ cup of crab mixture in each tortilla and wrap.  This should fill 12 tortilla shells.  Spread the remaining enchilada sauce over the wrapped tortillas and the cover with 4 oz of mixed Colby jack.  Place in a pre heated 350 degree oven and bake for 30 minutes.  Garnish with chives and sour cream.



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