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LOCATION: Recipes >> Mexican >> Crab Enchiladas 02

Print this Recipe    Crab Enchiladas 02

Avocado and Crab Enchiladas

1/4 cup onion, finely chopped
1/4 cup black olives, chopped
1/4 cup fresh mushrooms, sliced
2 tablespoons butter
1 pound crab meat, fresh or frozen
1 avocado, mashed
1 1/2 cup sour cream, divided
1 teaspoon Lemon juice
3 dashes Tabasco sauce
12 tortillas
peanut oil
1 cup Cheddar cheese, grated

Saute onion, chopped olives and mushrooms in butter. Remove from
heat and stir in crabmeat, avocado mixed with 1 cup sour cream,
lemon juice and Tabasco sauce. Dip each tortilla into hot oil and
drain on absorbent paper. Fill each tortilla with some of the crab
mixture, roll and place seam-side down in buttered 9 by 11 inch
casserole. Cover with remaining sour cream and sprinkle with
cheese. Bake at 350 for 20 minutes and serve immediately. Cooked,
chopped shrimp may be substituted for crab.

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