Spinach and Crab Enchiladas

Spinach and Crab Enchiladas Recipe
David Prince
Christine Datian serves these rich, tasty crab enchiladas with a sliced tomato and red onion salad. If vine-ripened tomatoes have already disappeared in your area, use cherry tomatoes.


MAKES: 8 to 10 servings

Recipe from


Nutritional Information

Calories 400
Caloriesfromfat 54 %
Protein 17 g
Fat 24 g
Satfat 8 g
Carbohydrate 28 g
Fiber 2.5 g
Sodium 913 mg
Cholesterol 65 mg


1 tablespoon olive oil
1 onion (8 oz.), peeled and chopped
4 cloves garlic, peeled and minced
2 fresh jalapeño chiles (about 2 oz. total), rinsed, stemmed, seeded, and minced
8 ounces shelled cooked crab or 3 cans (6 oz. each) lump crabmeat, drained
1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
3 cups shredded jack cheese (about 12 oz.)
1/2 cup chopped black olives
1/2 cup chopped Italian parsley
1/2 cup mayonnaise
1 tablespoon Worcestershire
1 teaspoon chili powder
1/2 teaspoon cayenne
Salt and pepper
2 cups tomato salsa or red enchilada sauce
10 white or whole-wheat flour tortillas (7 to 8 in.)


1. Pour oil into a 10- to 12-inch frying pan over medium-high heat. When hot, add onion, garlic, and jalapeños. Stir frequently until onion is limp, 5 to 8 minutes.

2. In a large bowl, mix crab, spinach, 2 cups cheese, olives, parsley, mayonnaise, Worcestershire, chili powder, cayenne, and onion mixture. Add salt and pepper to taste.

3. Spread about 1 cup salsa level in a 9- by 13-inch baking dish. Spoon about 1/2 cup of the crab mixture along the center of a tortilla. Roll tortilla around filling. Repeat to fill remaining tortillas, arranging filled tortillas in a single layer over the sauce. Top evenly with remaining 1 cup salsa and remaining 1 cup cheese.

4. Bake in a 350° oven until cheese is browned and bubbling, about 30 minutes. Let cool in pan about 5 minutes, then serve from pan with a wide spatula.

Christine Datian, Las Vegas, NV,


November 2004
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