David Prince
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

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

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.