LOCATION: Recipes >> Mexican >> Crab Enchiladas 04
Crab Enchiladas 04
CRAB MEAT AND MASHED POTATO ENCHILADAS IN SWEET RED
5 large sweet red peppers
1 red onion, minced
3 cloves garlic, peeled and finely chopped
3/4 pound Idaho potatoes, peeled and cut into 8 pieces
3/4 cup creme fraiche or crema Mexicana
1 pound fresh crab meat
4 green onions, trimmed and finely chopped
juice 1/2 lemon
1 cup heavy whipping cream
Freshly ground pepper
12 (8- to 10-inch) flour tortillas
1 pound fresh green peas, shelled, or 1 cup frozen peas
3 ounces firm young blue cheese such as Cabrales, Danish Blue or Maytag Blue
Char peppers on gas grill, over gas flame on range or in broiler,
turning occasionally, until black on all sides. Allow to cool
slightly, then core and halve peppers, remove ribs and remaining
seeds and scrape off skin. Set aside.
Saute onion and garlic in 1 tablespoon olive oil until onion is
very tender, then drain.
Meanwhile, place potatoes in saucepan with cold salted water to
cover. Bring to boil over high heat and continue boiling until
potatoes are done, about 20 minutes. Drain, allow to cool slightly
and mash well in large bowl. Add creme fraiche and mix well. Then
fold in crab meat, green onions and lemon juice. Bring cream to
simmer in saucepan.
Meanwhile, puree roasted peppers with sauteed onion and garlic in
blender or food processor. Stir puree into hot cream and return to
simmer. Remove from heat and season to taste with salt, pepper and
Pour olive oil to 1/4-inch depth in medium skillet and heat over
high heat. Using tongs, dip tortillas 1 by 1 in oil and fry briefly
on each side to soften. Drain tortillas and stack between paper
towels to keep warm for ease in rolling. Add more oil to skillet
and reduce heat as necessary.
Brush both sides of each tortilla with red pepper sauce and spread
about 1/4 cup crab mixture in line in center of each. Roll up
tortillas and place seam-side down in lightly oiled llx9-inch baking
dish. Spoon remaining red pepper sauce over tortillas, cover
loosely with foil and bake at 350 degrees about 25 minutes, or
Meanwhile, cook peas in boiling salted water until al dente. Drain
and set aside.
Remove foil from enchiladas, crumble blue cheese on top and continue
baking, uncovered, until cheese is just melted. Serve enchiladas
on individual plates scattered with peas. Makes 6 servings.
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