Cullen's Crab Enchiladas
2 tablespoons olive oil
• 1 jalapeno pepper, seeded and chopped
• 1 medium yellow onion, chopped
• 2 shallots, chopped
• 1/2-3/4 lb. Dungeness crab meat
• 1 teaspoon cumin
• 1 clove garlic, finely chopped
• Juice of 1 lime
• 1 doz corn tortillas
• 1/2 cup corn or vegetable oil
• 1 8 oz. can Rosarita brand enchilada sauce
• 8 oz. grated Monterey Jack cheese
• 2 oz. grated Tillamook cheese
• 1 2 oz. can sliced olives
• 1/2 cup scallions, sliced in thin rounds
• 1/4 cup Fresh cilantro, chopped
To taste; picante or other sauce Sauces
Mexican
• Heat olive oil in a skillet to medium hot. Add chopped onions,
shallots and jalapenos until onions are translucent. Add garlic, cumin
and lime juice. Let cool and stir in 1/2 of the Monterey Jack cheese and
the crab. Heat enchilada sauce in a skillet and dip corn tortillas in
sauce only long enough to soften. On a cutting board, fill each tortilla
with the mixture, and roll up. Place the filled tortillas in a teflon
lined baking pan tightly side by side. Evenly pour the enchilada sauce
over the tortillas. Sprinkle next with the remaining Monterey Jack
cheese and the Tillamook Cheese. Garnish with the sliced scallions and
olives. Bake in a 325 degree oven for 20 minutes.
Garnish with cilantro.
Seafood Sauces
Remember that the most beautiful things in the world are the most
useless; peacocks and lilies, for example.
- John Ruskin