Looking for some new weeknight dinner ideas? Well we have two quick and easy crab recipes using our Pacific Cove 8oz cups. With just a few inexpensive standard grocery store ingredients and about 30 minutes you can have a delicious crab dinner on the table for your family. My family loves enchiladas and the idea for these crab enchiladas came from a rushed weeknight meal and are based loosely on a dish called King Ranch chicken that I grew up on as a kid in Texas. For the green chili enchiladas I chose of special crab meat, combined with some spinach, roasted green chilies, green enchilada sauce and shredded Monterey Jack cheese. The more subtle flavor of the crab white meat in our special works perfectly with the mild, tangy tomatillos, lime juice and cilantro in the enchilada sauce. For the red chili enchiladas I chose our much more flavorful, crab dark meat, that is our claw crab meat. Combined with some diced roasted tomatoes and green chilies, shredded Pepper Jack cheese (for a little added spice) and a red chili enchilada sauce. The flavor of our claw meat not only stands up to the bold flavors of the roasted chilies and tomatoes it shines. Add some chips and salsa, maybe a margarita or a cerveza and you have a weeknight part in no time!
- Prep Time: 10m
- Cook Time: 25m
- Total Time: 35m
- Serves: 4
- Category: Brunch, Dinner, Entree, Fall, Gluten free, Jack's Catch And Pacific Cove
- 8 ounces Pacific Cove Claw Crab Meat
- 1 Can (10oz) Diced Tomatoes with Green Chilies, drained
- 9 ounces Block Monterey Jack (or Pepper Jack) Cheese, shredded
- 1 package (8oz) Red Enchilada Sauce
- 8 Corn Tortillas
- 2 TBS Cooking Oil
- Preheat oven to 350°. Heat oil in a sauté pan over medium-high, add the tortillas one at a time lightly cooking for about 5-10 seconds per side until soft. In a large bowl add the crab and gently break up pieces using a rubber spatula, add the tomatoes and green chilies and mix to combine. Add ¾ of the cheese and mix to combine. Coat the bottom of a 7” x 9” baking dish with some of the enchilada sauce. Cut 5 of the tortillas in ½ and the other 3 into ¼. Coat the pieces of tortillas on both sides and place to cover a single layer, add 1/3 of the crab mixture and then another layer of tortillas dipped in the enchilada sauce. Complete two more layer of tortillas and crab mix, finishing with a final (4th) layer of tortillas, covering evenly with any remaining sauce and finally with the reserved cheese. Bake for 25-30 minutes until cheese is melted and is bubbly. Optional broil for a few minutes for extra caramelized cheese. Allow to cool slightly before portioning and serving.