Recipe - Green Crab Enchiladas

CRAB FILLING
2 cup Crab meat; picked overI
prefer Dungeness, crab
8 Fresh shitaki mushrooms;
thinly cut or sliced up and sauted in
butter with salt and
pepper. Do not brown
2 Green onions; thinly cut or sliced up
2 One half tablespoon Fresh basil; minced
2 cup Shredded Jack cheese; 8 oz
1 Italian plum tomato; seeded
and minced

TORTILLA WRAPS
18 Thin tortillascorn6 inches
in diameter
Oil

SAUCE
One fourth cup Cornstarch; Mixed with
chicken broth, to the
consistency of a smooth
gravy
21 ounce Chicken broth; Two 10 One half oz
cans
2 tablespoon Chopped jalapeno chiles;
canned
1 One half cup Sour cream

GARNISH
2 cup Grated Jack cheese

In a large bowl mix the crab meat with all the ingredients in the crab
filling group. Cover with plastic wrap and set aside In a large fry pan
heat the oil over medium heat. Using tongs cook the tortillas on both
sides, one at a time until the tortilla is just soft and limp. Pat the
excess oil off with a paper towel, place a heaping tablespoon of the crab
mixture on one end of the tortilla spreading it evenly across the tortilla.
Starting at the end of the tortilla with the crab mixture roll the tortilla
up and place it in a 12 One half x 8 One half pyrex dish that has been sprayed with a
non stick substance Continue until all the tortillas have been done or you
run out of crab mixture. Two dishes will be needed for all 18 tortillas.
Pour the sauce evenly over the tortillas, cover with aluminum foil and cook
in a preheated 375 degree oven for approximately 30 minutes. Remove the
foil cover and cook for 15 more minutes. Remove from the oven and sprinkle
the reserved Jack cheese evenly over the top and place back in the oven
just long enough to melt the cheese topping. Remove and serve at once. Will
serve 8 to 10. Sauce

In a large sauce pan combine the chicken broth, jalapenos and cornstarch.
Mix thoroughly. When well mixed place over medium heat and continue mixing
until it begins to thicken. Add the sour cream, blend well and remove from
the heat. It should have the consistency of a smooth gravy. If it's too
thick add a little more chicken broth. If too thin add a little more
cornstarch.

Recipe by: LeRoy Trnavsky

Posted to MCRecipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Apr
29, 1998