Crab Enchilada

This recipe is copyright Steve Estvanik, Cascoly Software, 1998-2024. You may print copies for your personal use.

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Meat from 1-2 cooked crabs (1-1 1/2 cups crab meat) Preferably Dungeness
1/2 cup tomatillos, chopped
1 red bell pepper, chopped
1-3 hot peppers (eg, jalapenos, serranos), chopped (to taste)
1 small onion, diced
12 corn tortillas or 8 flour tortillas
1/2 pound Monterey Jack cheese, grated.
1/2 cup yogurt
3 T fresh coriander, chopped
3 T lemon juice

1. Sauté veggies in 1 T olive oil for 5-10 minutes, then add crab and mix. Remove from heat.

2. Prepare the enchiladas: Place several spoonfuls of the crab mixture in the center of each tortilla, sprinkle with shredded cheese, coriander and a dab of yogurt; roll up and place in a baking pan.

3. Pour remaining yogurt over the enchiladas, top with remaining cheese and bake for 20' at 350 deg. Sprinkle with lemon juice when done.