Best 2 Crab Enchiladas Real Or Imitation Recipes

Feast your senses on a culinary delight that seamlessly blends the vibrant flavors of the sea with the rich traditions of Mexican cuisine: crab enchiladas. These delightful creations showcase the versatility of crab meat, whether you prefer the delicate sweetness of real crab or the budget-friendly option of imitation crab. Dive into a symphony of textures and flavors as tender crab, enveloped in a warm embrace of tortillas, meets a savory filling of sautéed vegetables, aromatic spices, and creamy cheese. Drizzled with a zesty sauce and sprinkled with fresh herbs, each bite promises a fiesta of flavors that will transport you to the sun-kissed shores of Mexico. Embark on a culinary journey with our curated collection of crab enchilada recipes, ranging from classic to contemporary, ensuring an unforgettable dining experience that caters to every palate.

Here are our top 2 tried and tested recipes!

CRABMEAT ENCHILADAS

Crabmeat Enchiladas image

This is so good. A different twist on enchiladas. It has been around my house for a long time. It is adapted from a recipe in a 1979 edition of Seasoned with Sun.

Provided by PaulaG

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 medium onion, chopped
1 tablespoon vegetable oil
1 tablespoon flour
2 cups reduced-fat milk
4 -6 long green chili peppers, roasted,peeled,seeded and chopped (a 4-oz can of chopped green chili can be substituted for the fresh)
1/4 lb monterey jack cheese, grated
1/4 lb longhorn cheddar cheese, grated
1 small amount canola oil
1 dozen corn tortilla
2 (6 ounce) cans crabmeat
salt and pepper

Steps:

Preheat oven to 250 degrees.
Saute onion in oil, add flour, milk and chili.
Cook until medium thick.
Reserve 1/4 cup of cheeses to sprinkle over top of sauce.
Heat 1/2 to 1 tsp of canola oil at a time in skillet.
When oil is warm quickly dip tortillas in oil until soft and warm.
Immediately put 1 Tablespon each of cheese, crabmeat and sauce in tortilla and roll up.
Place seam side down in a 11x7 inch pan.
Repeat until all tortillas are used.
Pour the remaining sauce on top and sprinkle with reserved cheeses.
Bake in preheated oven for 10 to 15 minutes.

Nutrition Facts : Calories 576.4, Fat 26.5, SaturatedFat 13.8, Cholesterol 100.5, Sodium 1125.5, Carbohydrate 46.9, Fiber 5.7, Sugar 10.6, Protein 39

CRAB ENCHILADAS (REAL OR IMITATION)

Crab Enchiladas (Real or Imitation) image

After searching several other recipes and trying some, this is my version. You can use part shrimp in this with equal success.

Provided by CJAY8248

Categories Mexican

Time 30m

Yield 8 enchiladas, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (10 ounce) can cream of chicken soup
1/2 cup onion, chopped
8 ounces crab, chopped
1 3/4 cups monterey jack cheese, shredded
8 corn tortillas, taco size
1 cup milk
1 dash of fresh grated nutmeg
white pepper, to taste

Steps:

In a mixing bowl stir together soup, onion, nutmeg and white pepper.
In another bowl, place half of the soup mixture, crab, and 1 cup of the cheese, set aside.
Wrap the tortillas in paper towels and microwave for 30-60 seconds (until soft and slightly warm). Use fresh tortillas for best results.
Place 1/3 cup of the mixture on each tortilla and roll up.
Place seam side down in a greased 11 x 7 ich baking dish.
Stir milk into the reserved soup mixture, pour over the enchiladas.
Sprinkle with remaining cheese.
Bake, uncovered, at 350* for 20 minutes or until cheese is melted and sauce is slightly bubbly.
Let stand for 10 minutes.

Nutrition Facts : Calories 448.8, Fat 23.2, SaturatedFat 12.3, Cholesterol 91.6, Sodium 982, Carbohydrate 32, Fiber 3.4, Sugar 1.9, Protein 28.6

Tips:

For the best flavor, use fresh crab meat. If you're using canned crab, make sure it's packed in water, not oil.
Be sure to drain the crab meat well before using it in the enchiladas. This will help to prevent the enchiladas from becoming soggy.
Use a variety of cheeses in the enchilada filling. This will give the enchiladas a more complex flavor.
If you're using a store-bought enchilada sauce, be sure to doctor it up with some additional spices. This will help to give the sauce more flavor.
Be careful not to overcook the enchiladas. If you cook them for too long, the tortillas will become dry and tough.

Conclusion:

Crab enchiladas are a delicious and easy-to-make meal that's perfect for any occasion. They're also a great way to use up leftover crab meat. With a few simple ingredients, you can create a dish that's sure to please everyone at your table. So next time you're looking for a new and exciting recipe, give crab enchiladas a try. You won't be disappointed!