Green Enchiladas with Crabmeat

The green aspect is the sauce, which has many green ingredients with a wide range of flavors. The flavor is Mexican, and is a fine foil for the local crabmeat. It also comes out nicely with shrimp, crawfish, flaked white fish (flounder or sheepshead work very well), or even chicken.

  • Sauce:
  • 1 banana pepper
  • 1 small hot pepper
  • 2 fresh jalapeno peppers
  • 1/2 cup chopped white onion
  • 2 cloves garlic, chopped
  • 6 sprigs cilantro
  • 12 tomatillos, husked and boiled 15 minutes
  • 1 avocado, just under ripe
  • 1 Tbs. lime juice
  • 1/2 tsp. salt
  • 1 1/2 cups chicken broth
  • 2 Tbs. olive oil
  • 12 small soft corn tortillas
  • 1 lb. claw crabmeat
  • 1/4 cup sour cream
  • 1 cup shredded Monterey Jack cheese or queso fresca
  • Oil for frying

1. Remove stems, seeds, and internal membranes of all peppers, and rinse.

2. Combine peppers, onion, garlic, and cilantro in a food processor. Pulse until finely chopped. Add tomatillos, avocado, lime juice, and salt; process until smooth. Pour in chicken broth in a slow thin stream while continuing to process.

3. In a large saucepan, heat the olive oil over medium heat. Add the mixture in the food processor all at once. Bring to a boil, then reduce to a simmer. Cook for 15 minutes.

4. Blend the crabmeat and sour cream together.

5. Spread some of the tomatillo sauce on a tortilla. Spoon about 2 Tbs. of the crabmeat filling across the middle of it, then roll it up. Place the tortilla seam side down in a shallow casserole or baking dish. Repeat until all tortillas are filled.

6. Pour tomatillo sauce over enchiladas, making sure the sauce leaks from the ends. Sprinkle cheese over all and bake in a 350-degree oven for about 15 minutes–until cheese melts and begins to bubble. Serve hot with sour cream and guacamole.

Makes six appetizers or four entrees.

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