Crabmeat Enchiladas - a Real Twist! Recipe

Posted by
Rate It!
Crabmeat Enchiladas - a Real Twist!
Add your photo!
Ingredients
20
Count
Nutrition
958
Calories
Total time
45
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Combine milk, onion, bay leaf and cilantro in a saucepan. Heat just to scalding. Remove from heat. Cover and allow to stand 15 minutes to infuse milk.
  2. Combine crabmeat, green onions, corn and peas in a bowl. Add lemon juice and gently toss to coat, careful not to break up crabmeat. Cover and set aside unrefrigerated.
  3. After 15 minutes has passed and the milk has infused, strain to remove solids.
  4. Strain crabmeat to remove excess liquid, if any. Return to bowl.
  5. In a heavy saucepan over medium heat, melt butter. Add flour and whisk until flour is incorporated and bubbles, cooking for just a minute to remove flour taste. DO NOT brown the flour.
  6. Whisk in milk, cumin, salt and pepper to taste and bring to a boil, whisking until sauce just thickens. Immediately remove from heat.
  7. Remove 1/2 cup of the sauce and set aside, keeping warm.
  8. Add crabmeat mixture to the sauce pot. Stir just to incorporate being careful not to break up crabmeat too much. Use low heat if needed just to heat crab, corn and peas through. Remove from heat.
  9. Lay 2 flour tortillas in the center of 2 plates. Using a slotted spoon, spoon crab mixture along center of each tortilla, dividing equally. Fold sides of tortillas towards center. Fold bottom up over center and “roll” over top half, centering on plate. (Burrito-style).
  10. Add warm, reserved sauce to the saucepan and stir into remaining sauce. Spoon equally over the top of each enchilada, using only enough to cover the entire enchilada lightly.
  11. Place one pineapple ring over the center of each enchilada. Divide sour cream and place the dollop of sour cream in the “circle” of the pineapple ring. Top each dollop of sour cream with an olive. Place avocado slices atop the enchilada at each end. Sprinkle each enchilada with reserved green onions to garnish.
  12. Serve immediately with rice and beans if desired but really it’s a meal all to itself.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 957.73 Kcal (4010 kJ)
Calories from fat 406.6 Kcal
% Daily Value*
Total Fat 45.18g 70%
Cholesterol 74.62mg 25%
Sodium 850.78mg 35%
Potassium 945.96mg 20%
Total Carbs 72.7g 24%
Sugars 21.74g 87%
Dietary Fiber 8.16g 33%
Protein 63.92g 128%
Vitamin C 20mg 33%
Vitamin A 0.2mg 7%
Iron 3.5mg 20%
Calcium 456.8mg 46%
Amount Per 100 g
Calories 126.51 Kcal (530 kJ)
Calories from fat 53.71 Kcal
% Daily Value*
Total Fat 5.97g 70%
Cholesterol 9.86mg 25%
Sodium 112.38mg 35%
Potassium 124.95mg 20%
Total Carbs 9.6g 24%
Sugars 2.87g 87%
Dietary Fiber 1.08g 33%
Protein 8.44g 128%
Vitamin C 2.6mg 33%
Iron 0.5mg 20%
Calcium 60.3mg 46%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

Recipe Tags

Weightwatchers Points

  • 22.1
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top