Baja Crab Enchiladas - 16 oz

Prep

40 Minutes

Total

60 Minutes

Yield

4 Servings

Ingredients

Yellow Mole

  • 2 Tbsp Water
  • 3 Tbsp Olive oil
  • 1 Each Onion, diced
  • 4 Each Garlic glove, chopped
  • 1 Each Yellow bell pepper, diced
  • 1 Each Orange bell pepper, diced
  • 1 1/2 Cup Chicken Stock
  • 1/2 Cup Raw pepitas
  • 2 tsp Coriander
  • 1 tsp Cumin
  • 1/8 tsp Cayenne
  • 3/4 tsp Salt
  • 1/2 tsp Black pepper
  • 1/2 tsp Tumeric
  • 1 1/2 Tbsp Lime juice

Crab Enchiladas

  • 16 Oz Heron Point Crab Meat
  • 1 Tbsp Butter, unsalted
  • 2 Cloves Garlic, minced
  • 1-2 Tbsp Jalapeno, minced
  • 1 1/2 Cup Corn kernels, fresh
  • 1 tsp Oregano, dried
  • 1 Tbsp Lime zest
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 1/2 - 2 Cup Mozzarella or Queso fresca, crumbled / shredded
  • 8 Each 6" Flour tortillas

Instructions

Yellow Mole:

  1. Bloom saffron in hot water, set aside
  2. In large skillet on medium heat add garlic, peppers and onion in olive oil and sauté until soft, about 10 minutes
  3. Add saffron, cooked vegetables, and all remaining ingredients to a blender and mix until smooth

Crab Enchiladas:

  1. In large sauté pan, melt butter and sauté garlic and jalapeño for about 2 minutes on medium heat
  2. Add corn and crab meat, sauté an additional 2 minutes
  3. Remove from heat, add lime juice, and season with oregano, salt and pepper
  4. Fold in half the cheese and ½ cup yellow mole

To Assemble & Cook:

  1. Grease a 9”x13” baking dish, preheat oven to 375
  2. Roll ½ c filling into each tortilla and place in pan seam side down
  3. Spoon enchiladas with sauce and top with cheese
  4. Bake 20-25 minutes, serve on top of warm sauce and garnish with radish, cilantro and pepitas