• Sunday, September 27, 2020

Crab Enchiladas
May 6, 2020

Serves 6

2 pounds king crab, de-shelled
10 chickpea or almond flour tortillas
10 ounces cream cheese
10 ounces Monterey Jack cheese, shredded
16 ounces red enchilada sauce*
1 jalapeno, finely diced
1 ½ large shallots, finely chopped
½ Meyer lemon
½ cup cilantro, finely chopped including the stems
4 ounces sour cream
Olive oil

*You can be a hero and make your own enchilada sauce, or Frontera Grill does a terrific pre-made sauce. (For the record, we’re not heroes.) You’ll need two pouches of Frontera’s sauce for this recipe.


Preheat oven to 375 degrees Fahrenheit.

Heat a heavy-bottomed skillet for about 2 minutes, then add about 2 tablespoons of olive oil. Swirl the oil to evenly coat the pan, and after an additional 2 minutes, add in the shallots over medium heat. Sautee for about 3 minutes but do not brown. Add in the diced jalapeno and continue to stir for about 1 minute more. Mix in the cream cheese until the mixture is easy to stir, and then gently fold in the king crab. Turn down heat to medium-low and continue to gently fold for 2-3 minutes more. Squeeze in juice from the Meyer lemon and sprinkle in the cilantro until evenly mixed throughout. Take the filling off the heat, and stir in about 4 ounces of the Monterey Jack cheese and about ½ cup of the enchilada sauce.

Lightly oil a baking dish, and place about ½ cup of enchilada sauce as a base in the pan. Microwave the tortillas for about 45 seconds so they don’t fall apart during assembly. Place about 3 heaping spoonfuls of the mixture into each tortilla and roll, placing each enchilada in the baking dish. Repeat until all the tortillas and enchilada filling are used up. Pour over the remaining enchilada sauce, sprinkle with remaining Monterey Jack cheese, and dot in sour cream throughout. Cover and bake for about 35 minutes. Broil for 3 minutes to brown the top.

Serve with fresh guacamole and garnish with cilantro.