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Blue Crab and Broccoli Enchilada Blue Crab and Broccoli Enchilada


1 pound blue crab claw meat
1 cup shredded Cheddar cheese
1 10 ounce package frozen chopped broccoli, thawed
1 cup fresh whole kernel corn

1 cup non-fat sour cream
2 teaspoons ground cumin
1 teaspoon ground oregano
15 ounces enchilada sauce, divided
8 6-inch, flour tortillas

Remove any remaining shell or cartilage from crabmeat. Combine crab and next 6 ingredients and 5 ounces of the enchilada sauce; mix well. Place the tortillas on a plate; cover and microwave on high for 1 minute. Remove tortillas and place equal amounts of the crab mixture on each and roll up. Place the rolled tortillas seam side down in a 7-inch by 12-inch glass casserole dish and cover with remaining enchilada sauce. Cover with plastic wrap, vent and microwave on high for 5 to 6 minutes or until sauce is hot and bubbling. Remove from oven and let stand for 2 minutes.

Yield: 4 servings 


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