David Prince
Yield
MAKES: 8 to 10 servings

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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

jocolorado's Review

suebmoo
March 27, 2014
For me, the seasoning worked, but the tomato-based enchilada sauce didn't. Instead, I would opt for a white sauce of some sort next time.

suebmoo's Review

jocolorado
April 17, 2010
For the enchilada sauce, try using this recipe from "Veggie Life" (RIP) Summer 2002. It works really well! 3 cups tomato sauce 2 teasp chili powder 1 1/2 teasp dried cumin 1 1/2 teasp dried oregano 1/2 teasp garlic powder Salt & pepper to taste. Heat gently.