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Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Blue Crab and Broccoli Enchilada

Seafood-4083
Ingredients  
1 pound blue crab claw meat
1 cup Cheddar cheese, shredded
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
 
Preparation  
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 7x12- 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

Look for "Fresh from Florida" ingredients at your grocery store.

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