Best 13 Crab Enchiladas Recipes

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Indulge in the delectable flavors of crab enchiladas, a harmonious blend of succulent crab meat, aromatic spices, and melted cheese, all wrapped in tender tortillas. Dive into a culinary journey with our diverse collection of crab enchilada recipes, each offering a unique twist on this classic dish. From the traditional to the innovative, these recipes cater to every palate, ensuring an unforgettable dining experience. One variation features a creamy crab filling, complemented by a zesty tomatillo sauce, while another entices with a savory crab and corn combination, enveloped in a rich poblano cream sauce. For those seeking a lighter option, a recipe showcases tender crab meat enveloped in spinach and ricotta filling, baked to perfection. And for a taste of the tropics, a unique recipe introduces sweet and tangy flavors with a mango salsa and coconut cream sauce.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP AND CRAB ENCHILADAS



Shrimp and Crab Enchiladas image

Enchiladas made with shrimp, crab and Jack cheese. This is a great dish with a Southwestern flair.

Provided by CHRISTYJ

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 12

Number Of Ingredients 7

12 (12 inch) flour tortillas
8 ounces Monterey Jack cheese, shredded
1 (6 ounce) can crab meat, drained
1 pound cooked medium shrimp, shelled and deveined
1 (20 ounce) can green enchilada sauce
1 (8 ounce) container sour cream
1 bunch green onions, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.
  • Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
  • Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.

Nutrition Facts : Calories 570.8 calories, Carbohydrate 65 g, Cholesterol 120.1 mg, Fat 22.3 g, Fiber 4.9 g, Protein 26.8 g, SaturatedFat 10.1 g, Sodium 995.8 mg, Sugar 2.8 g

CRAB MEAT ENCHILADAS



Crab Meat Enchiladas image

Provided by Food Network

Number Of Ingredients 20

3 1/2 oz. jack cheese (shredded)
1/2 cup of Mexican cream
(if not available, sour cream with some heavy cream added may be used)
12 corn tortillas (or flour if desired)
3 1/2 oz. cheddar cheese (shredded)
1/2 cup of onion (1/4 inch dice)
3 tablespoons cilantro (chop)
Guacamole:
1/4 cup of onion (chop 1/4 inch dice)
1/2 cup of tomatoes (chopped 1/4 inch dice)
2 whole large avocados (pitted and mashed)
1/2 cup of HERDEZ(R) salsa verde
1 1/2 tablespoons lime juice
1 1/2 cups Shredded crab or imitation crab
4 oz of dried red peppers
3 cups of water
1 1/2 teaspoon of salt
2 cloves of garlic
2 cups HERDEZ® Salsa Casera medium
4 Tablespoons of grapeseed oil

Steps:

  • Preheat oven to 350 degrees F. Heat water on stove at medium temperature, add red peppers. Boil until peppers soften (about 7-10 minutes). While red peppers soften, chop onion, cilantro and mix together. Mix the two cheeses together in a bowl. When red peppers soften, transfer them into blender. Add 2 cups of the same boiled water, salt, and garlic to blender. Blend for 2-3 minutes. Using a bowl and a strainer, strain this mixture to remove seeds and remaining skin. Add 1 cup of HERDEZ® Salsa Casera to mixture. Mix well. Add grapeseed oil to skillet and heat. Soften tortillas in grapeseed oil for 10-20 sec. Set on paper towel until all tortillas are done. Dip tortillas into red sauce and lay on flat surface, add crab and roll. Place rolled tortillas into a 9 x 13 pan. Use remaining red sauce to cover rolled tortillas. Pour 1/2 cup of remaining HERDEZ® salsa over mixture. Sprinkle cheese over the salsa. Pour remaining 1/2 cups of HERDEZ® salsa over cheese. Bake for 25-30 minutes. Remove from oven. Sprinkle the onion and cilantro mixture over the cheese. Drizzle the Mexican cream over mixture. Serves 4
  • Guacamole:
  • Mix together mashed avocado, diced onions, diced tomatoes, lime juice and HERDEZ® Salsa Verde. Serve.

SHRIMP AND CRAB ENCHILADAS



Shrimp and Crab Enchiladas image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 10 servings

Number Of Ingredients 25

4 poblano peppers
2 tablespoons butter
1/2 white onion, chopped
5 to 6 cloves garlic, pressed through garlic press
Salt and pepper
1 tablespoon all-purpose flour
1 cup chicken stock
1 to 2 cups heavy cream
1/2 lemon
2 tablespoons butter
Salt and pepper
Red pepper flakes
12 jumbo shrimp
8 ounces crab meat
2 tablespoons lemon juice
20 corn tortillas
Vegetable oil, for frying
Queso fresco or cojita cheese, for topping
Pickled Red Onions, recipe follows, for topping
Crema, for drizzling
Fresh cilantro leaves, for garnish
1 red onion, sliced
1 cup red wine vinegar
1/2 cup sugar
2 tablespoons salt

Steps:

  • For the poblano sauce: Roast the poblanos over a flame until black on all sides (this can also be done under a broiler). Place in a bowl, cover with a lid or plate and set aside for 15 minutes to steam.
  • Begin the base for the sauce by combining the butter, white onions and garlic in a saucepan. Salt well. Cook over medium heat until the onions are softened, 3 to 4 minutes. Sprinkle with the flour and whisk to combine. Stir in chicken stock, bring to a simmer, stirring, and cook for 1 to 2 minutes, until thickened. Remove from heat and add to a blender.
  • Peel the blackened skin off the poblanos--this is easier to do under cold running water. Then remove the stems and seeds. Add the flesh to the sauce base in the blender. Blend until smooth, 1 to 2 minutes. Return the poblano sauce to the saucepan and bring to a simmer. Add the cream, starting with 1 cup--add more if necessary. Simmer for 3 to 5 minutes. Season with salt and lemon juice
  • For the shrimp and crab: In a saucepan, melt the butter over medium heat. Add a pinch of salt and red pepper flakes. Add the shrimp and cook, tossing, until opaque.
  • Add the crab meat and cook for an additional 2 minutes, stirring well. Check that the shrimp are cooked through and then finish with squeeze of lemon. Set aside.
  • For the enchiladas: Fry the tortillas for 20 seconds in hot oil to make them pliable. Drain on paper towels. Lay out tortillas and fill with 1 to 2 tablespoons of the seafood filling. Plate 2 enchiladas per serving. Top with poblano sauce and then with queso fresco, Pickled Red Onions and crema. Garnish with cilantro.
  • Combine the red onions, vinegar, sugar and salt in a saucepan and boil for 30 minutes. Drain the onions. Refrigerate in an airtight container for up to 2 weeks.

CHEESY CRAB ENCHILADAS



Cheesy Crab Enchiladas image

While I was in college, my roommates and I loved the taste of ranch dressing - it was our condiment of choice for almost everything. So I created these rich delectable crab enchiladas - with ranch dressing mix as my secret ingredient. -Kelly Mockler, Madison, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 enchiladas.

Number Of Ingredients 15

2 packages (8 ounces each) cream cheese, softened
1 envelope ranch salad dressing mix
3 tablespoons plus 1/4 cup milk, divided
1 small red onion, diced
2 garlic cloves, minced
2 tablespoons butter
1 pound fresh, frozen or canned crabmeat, flaked and cartilage removed
2 cans (2-1/2 ounces each) sliced ripe olives, drained
1 can (4 ounces) chopped green chilies
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups shredded Monterey Jack cheese, divided
8 flour tortillas (8 inches), warmed
1/2 cup shredded Colby cheese
Chopped green onions and tomatoes, shredded lettuce and additional sliced ripe olives, optional

Steps:

  • In a large bowl, combine the cream cheese, dressing mix and 3 tablespoons milk until smooth. Set aside 3/4 cup for topping. , In a large skillet, saute onion and garlic in butter until tender. Stir in the crab, olives, chilies, pepper and salt. Fold crab mixture and 1-1/2 cups Monterey Jack into remaining cream cheese mixture., Spoon about 2/3 cup down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Combine the remaining milk and reserved cream cheese mixture until blended; pour over tortillas. , Sprinkle with Colby and remaining Monterey Jack. Cover and bake 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Serve with the green onions, tomatoes, lettuce and olives if desired.

Nutrition Facts : Calories 991 calories, Fat 58g fat (31g saturated fat), Cholesterol 258mg cholesterol, Sodium 2421mg sodium, Carbohydrate 63g carbohydrate (5g sugars, Fiber 1g fiber), Protein 55g protein.

QUICK & EASY CRAB ENCHILADAS



Quick & Easy Crab Enchiladas image

Make and share this Quick & Easy Crab Enchiladas recipe from Food.com.

Provided by Meredith K.

Categories     Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup sliced mushrooms
1 tablespoon oil
1/2 cup green onion, sliced
1 cup bottled salsa (as hot or not as you like)
3 ounces cream cheese
1/4 teaspoon cumin
1/4 teaspoon oregano
1 1/2 cups cooked crab (about 8 oz, imitation crab OK)
1 1/2 cups grated monterey jack cheese
8 whole wheat tortillas

Steps:

  • Preheat oven to 350°F.
  • Sauté mushrooms in oil.
  • Turn heat to low.
  • Add green onions, 1/4 cup of the salsa, cream cheese, cumin oregano and crab.
  • Stir until cream cheese is melted, then add half the jack cheese.
  • Roll up in tortillas and place in a greased 7 x 11 glass baking dish.
  • Spoon remaining salsa on top, then sprinkle on remaining cheese.
  • Bake uncovered for 15 minutes.

SHRIMP AND CRAB ENCHILADAS



Shrimp and Crab Enchiladas image

Make and share this Shrimp and Crab Enchiladas recipe from Food.com.

Provided by Gloria 15x

Categories     Crab

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 7

12 (12 inch) flour tortillas
1 lb medium shrimp, peeled and deveined
6 ounces crabmeat
1/2 lb monterey jack cheese, shredded
20 ounces green enchilada sauce
16 ounces sour cream
6 green onions, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Lay tortillas on a flat surface. Place cheese, crab, and shrimp in the middle of each (ration the ingredients so each tortilla will contain an equal amount) Make sure to set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas so that the seafood, cheese mixture is held securely inside.
  • Place rolled tortillas side by side in a 9x13 inch baking pan.
  • Pour green enchilada sauce over all the enchiladas, covering them completely. Sprinkle the remaining cheese over the enchiladas.
  • Cover and bake at 350 degrees for 30 minutes.
  • Uncover the enchiladas and cook an additional 15 minutes.
  • Serve hot, garnished with sour cream and green onions.

Nutrition Facts : Calories 496.2, Fat 22.3, SaturatedFat 10.7, Cholesterol 98, Sodium 954.6, Carbohydrate 49, Fiber 3.3, Sugar 2.2, Protein 24

CRAB AND MUSHROOM ENCHILADAS



Crab and Mushroom Enchiladas image

This is a cheesy, delicious enchilada recipe that uses crab and mushrooms for a unique twist on classic Mexican fare. Can be made spicy or mild depending on the chef's desires, and is excellent served with refried beans and Mexican rice.

Provided by KIMBERLYANDKEITH

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 8

Number Of Ingredients 6

1 pound imitation crabmeat, chopped
1 (10 ounce) can red enchilada sauce
1 (10.75 ounce) can condensed cream of mushroom soup
½ pound fresh mushrooms, sliced
1 (8 ounce) package shredded Mexican-style cheese blend
8 (10 inch) flour tortillas

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
  • In a large bowl, mix the imitation crabmeat, red enchilada sauce, cream of mushroom soup, mushrooms, and 1/2 the cheese. Roll an equal amount of the mixture in each tortilla. Arrange the filled tortillas in the prepared baking dish, and cover with the enchilada sauce. Top with the remaining cheese.
  • Bake 20 minutes in the preheated oven, until the cheese is bubbly. Allow to sit about 5 minutes before serving.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 50.4 g, Cholesterol 51.4 mg, Fat 21.1 g, Fiber 3 g, Protein 18.5 g, SaturatedFat 10.8 g, Sodium 1360.6 mg, Sugar 5.9 g

CREAMY CRAB AND ROCK SHRIMP ENCHILADAS



CREAMY CRAB AND ROCK SHRIMP ENCHILADAS image

Categories     Shellfish     Bake     Kid-Friendly

Yield Serves 4-6

Number Of Ingredients 15

1 tbs vegetable oil
1/2 cup finely diced onion
3 green onions, white and light green parts, thinly sliced
1 tsp minced jalapeno, seeds removed if desired
coarse salt and freshly ground pepper
1/2 tsp good quality chile powder (such as ancho powder)
1/2 pound rock shrimp (or peeled and deveined medium shrimp)
4 ounces cream cheese, room temp.
3/4 cup grated monterey jack or white cheddar
1/2 pound crabmeat, picked over
1/2 cup fresh corn kernels (optional)
1/4 cup diced red pepper (optional)
10 medium flour tortillas
1 cup good quality enchilada sauce
2 tbs sour cream

Steps:

  • Heat a medium skillet over medium heat. Add the oil and, when warm, add the onion and green onion with a pinch of salt. Cook, stirring often, until soft and translucent, about 5 minutes. Add the jalapeno and chile powder and cook, stirring, 1 minute more. Stir in shrimp with a pinch each of salt and pepper and cook, stirring, just until shrimp are opaque, 1-2 minutes more. Transfer mixture to a bowl and cool. To the cooled shrimp mixture, add the cream cheese, 1/2 cup of the monterey jack, crab, corn and red pepper. Stir very gently to combine, taste and season as needed with additional salt and pepper. Preheat oven to 350 degrees. Lay the tortillas on a work surface and divide filling into the centers of each. Roll up and place, seam side down, into a lightly greased 9x13 inch baking dish. Combine the enchilada sauce with the sour cream and spread the mixture over the enchiladas. Top with the remaining 1/4 cup of monterey jack and bake until heated through, about 20 minutes. Turn oven to broil and cool 1-2 minutes more, just until tops are lightly browned. Enchiladas can be filled and placed in the pan (without the sauce), covered and refrigerated up to one day. Just before baking, top with sauce and cheese.

CRAB ENCHILADAS WITH GREEN MOLE



Crab Enchiladas with Green Mole image

Provided by Cecilia Hae-Jin Lee

Categories     Bake     Cinco de Mayo     Dinner     Crab     Potluck     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 entrée servings

Number Of Ingredients 11

2 tablespoons olive or vegetable oil
1 red onion, chopped
2 stalks celery, chopped
1 pound lump crabmeat
2 teaspoons chopped fresh oregano
1/2 teaspoon freshly ground black pepper
3 cups jarred or fresh Herbed Pumpkin Seed Mole
Twelve 5-to 6-inch corn tortillas
1 cup crumbled cotija cheese
3 green onions, chopped
1 ripe avocado, pitted and sliced

Steps:

  • Preheat the oven to 375°F.
  • Heat the oil in a large skillet over high heat. Add the onions and celery and cook until slightly limp, about 2 minutes. Add the crab, oregano, and pepper and toss until the crabmeat is heated through, just another couple of minutes. Remove from the heat.
  • Spread 1/2 cup mole verde onto the bottom of a 9-by-13-by-2-inch baking dish.
  • Stack the tortillas on a microwave-safe plate and cover with a wet paper towel. Microwave on high for 30 to 60 seconds, until softened. Spread the tortillas out onto a couple of large baking sheets or cutting boards.
  • Spoon some of the crab mixture in a line down the center of each tortilla. Roll them up, placing them seam-side down on the mole verde in the baking dish. Repeat until all of the tortillas are placed in the dish. Pour the remaining mole sauce over the enchiladas and sprinkle with the cheese. Top with the green onions.
  • Bake until heated through and the cheese melts, about 15 minutes. To serve, transfer 2 enchiladas each onto 6 plates and top each with a couple of avocado slices.

CRAB ENCHILADAS



Crab Enchiladas image

Based on a chicken recipe I have on here and a good way to make use of all the crabs we are currently catching.

Provided by JustJanS

Categories     Lunch/Snacks

Time 50m

Yield 3 serving(s)

Number Of Ingredients 11

1 cup crabmeat
1 (440 g) can creamed corn
3/4 cup sour cream
3 green onions, finely sliced
2 tablespoons chopped coriander
1 tablespoon chopped pickled jalapeno pepper
1 tablespoon lime juice
Tabasco sauce
6 tortillas
1 cup salsa, sauce
1 1/2 cups grated cheese

Steps:

  • Preheat oven to 180c.
  • Mix first 8 ingredients together.
  • Fill each tortilla with 1/4 th of the mixture and lay in a baking dish.
  • Spread with tomato salsa, then sprinkle with cheese.
  • Bake for 30 minutes until well heated through and cheese is golden brown.

Nutrition Facts : Calories 882.8, Fat 37.5, SaturatedFat 18.9, Cholesterol 61.5, Sodium 2451, Carbohydrate 112.7, Fiber 8, Sugar 10.7, Protein 28.8

CRAB ENCHILADAS



Crab Enchiladas image

you might want to top it with a dab of sour cream and serve a salsa-topped salad alongside.

Provided by Robin Poindexter

Categories     Seafood

Time 1h

Number Of Ingredients 10

2 teaspoons canola oil
1 med onion thinly sliced
2 garlic cloves,minced
3/4 pound cooked crab-meat picked over and flaked
one 14 .1/2ounce can diced tomatoes no salt added
1 cup salsa, mild
1/4 teaspoon ground black pepper
8 6'fat-free flour tortillas
3/4 cup shredded nonfat cheddar cheese
3/4 cup shredded nonfat monterey jack cheese

Steps:

  • 1. preheat oven to 350f. in a large nonstick skillet,heat oil add. onion,garlic cook,stirring as needed,until softened,about 5 min
  • 2. stir in Crabmeat,tomatoes,salsa,pepper;bring to a boil.Reduce heat and simmer,uncovered,,until the flavors are blended,about 3min
  • 3. spread about 1/2 cup of crab mixture evenly in bottom of a 10/6'' baking pan.place about 1/3 cup of crab mixture on each tortillas;roll up and place them,seam-side down,in pan spoon remaining crab mixture evenly on top;sprinkle with cheeses bake,covered,25 min;uncover and bake until hot and bubbling 10min.

CRAB ENCHILADAS WITH GREEN MOLE RECIPE - (4.6/5)



Crab Enchiladas with Green Mole Recipe - (4.6/5) image

Provided by Dr_Mom

Number Of Ingredients 11

2 tablespoons olive or vegetable oil
1 red onion, chopped
2 stalks celery, chopped
1 pound lump crabmeat
2 teaspoons chopped fresh oregano
1/2 teaspoon freshly ground black pepper
3 cups Herbed Pumpkin Seed Mole, recipe on Key Ingredient
Twelve 5-to 6-inch corn tortillas
1 cup crumbled cotija cheese
3 green onions, chopped
1 ripe avocado, pitted and sliced - optional

Steps:

  • Preheat the oven to 375°F. Heat the oil in a large skillet over high heat. Add the onions and celery and cook until slightly limp, about 2 minutes. Add the crab, oregano, and pepper and toss until the crabmeat is heated through, just another couple of minutes. Remove from the heat. Spread 1/2 cup mole verde onto the bottom of a 9-by-13-by-2-inch baking dish. Stack the tortillas on a microwave-safe plate and cover with a wet paper towel. Microwave on high for 30 to 60 seconds, until softened. Spread the tortillas out onto a couple of large baking sheets or cutting boards. Spoon some of the crab mixture in a line down the center of each tortilla. Roll them up, placing them seam-side down on the mole verde in the baking dish. Repeat until all of the tortillas are placed in the dish. Pour the remaining mole sauce over the enchiladas and sprinkle with the cheese. Top with the green onions. Bake until heated through and the cheese melts, about 15 minutes. To serve, transfer 2 enchiladas each onto 6 plates and top each with a couple of avocado slices.

CRAB ENCHILADAS WITH TOMATILLO SAUCE & AVOCADOS RECIPE - (4.4/5)



Crab Enchiladas with Tomatillo Sauce & Avocados Recipe - (4.4/5) image

Provided by Lynnw-2

Number Of Ingredients 18

FILLING:
1 cup crab meat, I used Louis Kemp Imitation Crab
1 cup sour cream
1/2 cup minced green onions
1/2 cup chopped cilantro, optional
1 teaspoon cumin powder
1 teaspoon dried oregono
1/2 cup shredded Mexican-blend cheese
TOMATILLO SAUCE:
1 pound tomatillos
2 garlic cloves
1 jalapeno
1 cup chicken or vegetable broth
ENCHILADAS
6 corn tortillas
1/2 cup Mexican-blend cheese
1 avocado, sliced
1 medium tomato, chopped

Steps:

  • Make the tomatillo sauce: Take the paper-like coverings off the tomatillos and clean them. Heat a grill or griddle pan to medium high. Grill the tomatillos, garlic cloves and jalapeno until they have char marks and are slightly soft from being cooked. Remove them and let them cool. If you want your sauce to not be quite as spicy, remove the seeds from the jalapeno. Place the tomatillos, garlic and jalapeno into a blender with the chicken broth. Blend on high until a nice sauce. Make the crab enchilada filling: Mix all of the ingredients except the crab in a medium size bowl. Gently stir in the crab, trying not to break it up too much. Make the enchiladas: Spray a casserole dish with non-stick spray. Put about 1/4 cup of the tomatillo sauce in the bottom of the dish. Take a corn tortilla and quickly dip it into the tomatillo sauce. Then add about 4 tablespoons of filling and roll it up and place seam side down in a casserole dish. Do this with all 6 tortillas. Top with more of the tomatillo sauce and the remaining shredded Mexican-blend cheese. Bake at 350°F for about 30 minutes or until heated through and the cheese is melted. Remove from oven and top with slices of avocado and chopped tomatoes. Serve with additional sour cream, if you'd like.

Tips:

  • Choose fresh crab meat: Fresh crab meat has a sweeter and more delicate flavor than canned or frozen crab meat. If you're using frozen crab meat, thaw it in the refrigerator overnight before using.
  • Use a variety of cheeses: A blend of cheeses, such as cheddar, Monterey Jack, and cream cheese, will give your enchiladas a rich and flavorful filling.
  • Don't overcook the enchiladas: Enchiladas are best cooked until the cheese is melted and bubbly, but the tortillas should not be crispy. Overcooked enchiladas will be dry and tough.
  • Serve with your favorite toppings: Enchiladas can be served with a variety of toppings, such as sour cream, salsa, guacamole, and shredded lettuce. You can also add a dollop of crema or pico de gallo for extra flavor.

Conclusion:

Crab enchiladas are a delicious and versatile dish. They're perfect for a weeknight meal, a party appetizer, or a special occasion. With a few simple ingredients and a little bit of time, you can create a dish that will impress your family and friends. So next time you're looking for a new and exciting recipe, give crab enchiladas a try!

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