Crabmeat Enchiladas - a Real Twist! |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This is a real twist on a traditional enchilada and is anything but budget. I only made these for special occasions as a result. Note that there is no cheese, red or green sauce. It’s yet another from my “scrap of paper” cookbook. lol This is a “recreation” of one I had in a restaurant years ago in California so at least I know where this one came from. lol The following is as close as I can come from my little “notes”. As always, if you make them, adjust to your taste and suggestions/comments/critique that might help others decide whether or not to try these is greatly appreciated. My suggestion: I did try using imitation crabmeat. One time. It was NOT the same in this recipe in either taste or texture. These are designed to take up the entire plate and “be” the meal but by all means if you’d like to divide them between 4 persons and serve with rice and beans use smaller flour tortillas and adjust the garnishes as desired. Note that the cooking time includes the infusion time. Here’s hoping I deciphered my notes right! Ingredients:
2 cups whole milk |
1 slice onion |
1 bay leaf |
1 tablespoon fresh cilantro, chopped |
1 lb lump crabmeat, picked over to remove cartilage, etc |
2 green onions, white and green parts sliced, reserve a few for garnish |
1/4 cup frozen corn (use only frozen) |
1/4 cup frozen peas (use only frozen) |
2 tablespoons lemon juice, fresh squeezed preferred |
3 tablespoons unsalted butter |
3 tablespoons flour |
1 pinch cumin |
salt, to taste |
white pepper, to taste |
2 flour tortillas, 10 large burrito size, fresh and soft enough to fold |
2 rings pineapple slices |
1/2 avocado, sliced in 4 wedges |
1/3 cup sour cream (approximately) |
2 large pitted black olives, whole |
green onion, reserved slices for garnish |
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.
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