Crab enchiladas offer a unique and delicious twist on a Mexican classic! The sweet, delicate flavor of crab blends beautifully with the vibrant spices and rich sauces typically found in enchiladas.
One of the best things about crab enchiladas is how versatile they are. You can use whatever crab you have on hand – Dungeness, snow crab, even good-quality canned crab works wonderfully. And for a more budget-friendly option, imitation crab can be a tasty substitute.
In this article, we’ll explore the many ways to make crab enchiladas your own. We’ll dive into different sauce options, discuss various fillings to complement the crab, and offer serving suggestions to create a truly memorable meal.
The star of the show: Crab
Crab is the key ingredient in this recipe, so it’s worth taking a minute to think about what kind of crab you’ll use in your enchiladas.
What kind of crab should I use?
Here are a few suggestions:
- Dungeness crab. If you can get it fresh, Dungeness is a high-quality choice that brings a light, slightly sweet flavor to the dish.
- Canned crab meat. Canned crab meat is convenient and easy to find at most grocery stores.
- Imitation crab. Also known as surimi, imitation crab is the most budget-friendly option.
Preparing the crab
Depending on the type of crab you choose, you’ll need to prep it a bit before adding it to the enchilada filling.
- If you’re using Dungeness, you’ll need to shell it.
- If you’re using canned crab, drain it well.
- If you’re using imitation crab, consider sautéing it briefly in butter to bring out its flavor.
Choosing Your Sauce: A Flavor Foundation
The right sauce can make or break an enchilada. With crab enchiladas, you want a sauce that’ll complement the delicate sweetness of the crab without overpowering it. Here are a few options to consider:
Creamy White Sauce
A creamy white sauce, often made with sour cream, cream cheese, and other seasonings, is a classic choice for seafood enchiladas.
This sauce is rich and tangy, and it perfectly complements the sweetness of the crab. Common ingredients include sour cream, cream cheese, butter, onion, and various spices, like garlic powder and cumin.
Green Enchilada Sauce (Salsa Verde)
For a brighter, spicier flavor, consider a green enchilada sauce, also known as salsa verde. This sauce is typically made with tomatillos, jalapeños, and cilantro.
The flavor profile is tangy and spicy, adding a vibrant kick that cuts through the richness of the crab. You can find excellent store-bought options, or you can make your own for a fresher, more customized taste. Store-bought sauces are quick and convenient, while homemade versions allow you to control the ingredients and spice level.
Other Sauce Options
Don’t be afraid to experiment! Red enchilada sauce or even a chili cream sauce could also work well, depending on your personal preferences.
Building the perfect crab enchilada filling
The filling is really where the magic happens with crab enchiladas. You’ll want to start with the crab meat you prepped earlier, along with cheese (Monterey Jack, cheddar, or a Mexican blend are all good options), and a foundation of sautéed onions, garlic, and other aromatics.
From there, you can customize the flavor to your liking.
Enhancing the flavor profile
Consider adding some finely diced vegetables for texture and flavor. Bell peppers, green onions, and fresh Roma tomatoes are all tasty options.
When it comes to spices and seasonings, cumin, coriander, salt, pepper, and a squeeze of lemon juice will enhance the crab’s natural sweetness. I’m also a big fan of Badia Complete Seasoning for an extra burst of flavor.
Feeling ambitious? You could also add some cooked shrimp to the filling, or even a scoop of seasoned rice and beans.
Assembling the filling
In a large bowl, gently combine all your ingredients until they’re evenly distributed. Be careful not to overmix, as you want the crab meat to stay in nice, distinct pieces.
When you’re ready to assemble the enchiladas, don’t overfill them. A generous amount of filling is good, but too much will make them difficult to roll and bake.
Assembling and baking your crab enchiladas
Okay, you’ve got your crab mixture all ready. Now it’s time to get these enchiladas assembled and into the oven!
Preparing the tortillas
For this recipe, I like to use medium-sized corn tortillas. They have a great flavor that complements the crab filling. But corn tortillas can be a little brittle, so you’ll want to soften them up a bit to prevent cracking.
Here are a few ways to do it:
- Steaming: Stack the tortillas, wrap them in a damp towel, and steam them in a steamer basket for a few minutes.
- Microwaving: Wrap a stack of tortillas in a damp paper towel and microwave them for about 30 seconds.
- Frying: Lightly fry each tortilla in a pan with a little oil. This will also give them a slightly crispier texture.
Assembling the enchiladas
- Spread a thin layer of enchilada sauce in the bottom of your baking dish. This will keep the tortillas from sticking.
- Fill each tortilla with a generous amount of the crab mixture.
- Roll up the tortillas tightly and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with cheese.
Baking instructions
Bake at 350°F for 40-45 minutes. Cover the dish with foil for the first half of the baking time, then remove the foil for the second half to allow the cheese to melt and bubble.
The enchiladas are done when the cheese is melted, bubbly, and lightly browned.
Serving and garnishing your crab enchiladas
You’ve baked your enchiladas to bubbly perfection, and now it’s time to serve them. Here are some ideas to make your presentation extra special.
Garnish options
A shower of fresh cilantro and a sprinkle of diced green onions will add a pop of color and freshness. A dollop of cool sour cream or Mexican crema can balance the richness of the crab. And, of course, you can’t go wrong with creamy avocado slices or a scoop of guacamole.
Side dish suggestions
A classic pairing is rice and beans, offering a hearty and satisfying complement to the enchiladas. A fresh avocado salad provides a lighter, brighter contrast. Corn on the cob or Mexican street corn (elote) adds a touch of sweetness and smoky flavor.
Serving tips
For the best flavor and texture, serve your crab enchiladas immediately after baking while they’re still hot and bubbly. Make sure they’re heated through so the filling is nice and warm.
Storing, freezing, and reheating crab enchiladas
These enchiladas are best served warm, but they can be stored for later. Here’s how:
Storing leftovers
Place any leftover enchiladas in an airtight container and refrigerate for 3 to 4 days.
Freezing instructions
Wrap the enchiladas tightly in plastic wrap, then foil, or put them in an airtight container. They can be frozen for up to 3 months.
Reheating instructions
Be sure to thaw the enchiladas before you reheat them.
- Oven: Bake at 350°F for 30 minutes covered, then 10 to 15 minutes uncovered.
- Microwave: Reheat in short intervals until they’re heated through.
Wrapping Up
So, to recap, making crab enchiladas is all about sautéing delicious ingredients, mixing them with crab, rolling them in tortillas, covering them in sauce and cheese, and baking them until bubbly.
This dish is incredibly versatile and always a crowd-pleaser. Why not try your own spin on it? Experiment with different cheeses, sauces, or even add a little spice. Enjoy!