The flavorful crabmeat mixture used as a filling for these distinctive enchiladas comes from the Caribbean coast of Mexico. So that the delicate flavor of the crab isn’t overwhelmed by a strong sauce, serve them with the creamy Sour Cream Sauce, as pictured, or a mixture of Salsa Verde and Sour Cream Sauce. The filling in this recipe can also be used for quesadillas or as a topping for sopes.
Makes 6 to 8 servings
6 tablespoons vegetable oil
12 corn tortillas
Crabmeat Filling (see below)
Sour Cream Sauce (see below)
In a small skillet, heat oil over medium-high heat until it shimmers (Make sure the oil is hot enough, or the tortillas will absorb too much oil and be greasy.) Using tongs, dip each tortilla into the hot oil for about 10 to 15 seconds, or until softened. Drain on paper towels. Working quickly, place 3 tablespoons Crabmeat Filling down the center of each tortilla and roll it up. Arrange 2 enchiladas on each serving plate. Top with Sour Cream Sauce and serve immediately.
Crabmeat Filling
Makes 3 cups (fills 12 enchiladas)
1-1/4 pounds lump crabmeat
6 tablespoons olive oil
3 tablespoons butter
3 garlic cloves, chopped
1 medium white onion, chopped
2 pickled jalapenos, chopped, with 1/4 cup liquid from the can
2 or 3 pickled carrots, chopped
2 medium tomatoes, seeded and chopped
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
sea salt and ground black pepper to taste
Pick through the crabmeat and remove any bits of shell or cartilage, taking care not to break up the lumps. In a heavy nonreactive skillet, heat the oil and butter over medium heat, add garlic and onion, and saute until the onion is wilted and transparent. Add the jalapenos and juice, carrots, tomatoes, parsley, and cilantro and cook for about 3 minutes; season to taste with salt and pepper. Reduce heat to low and cook until mixture thickens, about 20 minutes. Add crabmeat and cook just until crabmeat is heated through. Adjust seasonings as needed. Keep warm.
Sour Cream Sauce
Makes 3-3/4 cups
3 cups sour cream
3/4 cup milk
1 teaspoon sea salt
1 teaspoon ground white pepper
Whisk the ingredients together in a small bowl and set aside.