These Baja crab enchiladas are rich, creamy, and full of vibrant coastal flavor. Sweet Heron Point crab meat blends with roasted peppers, fresh corn, and melted cheese, then gets wrapped in warm tortillas and baked until golden. A silky yellow mole sauce adds depth with notes of lime, coriander, and a hint of spice, tying every element together beautifully. It’s a fresh twist on a Mexican favorite that brings the taste of the sea straight to your table.

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