Crab Enchiladas

• From: National Fisheries Institute

Ingredients

• Corn or safflower oil for frying

• 12 corn tortillas

• 1 1/2 lbs flaked, cooked crab meat

• 2 bunches green onions, chopped

• 2 Tbs butter

• 12 oz Monterey Jack cheese shredded, about 3 cups

• 1 5 3/4 oz can pitted, jumbo, black olives

• 1 large avocado, peeled and sliced

• 1 large tomato cut into wedges

• Tomatilo Sauce1 medium onion chopped

• 1 Tbs corn or safflower oil

• 1 lb fresh tomatillos husked or 16 ounces canned tomatillos, drained

• 1 Tbs chopped, canned, peeled, green chili

• 2 Tbs minced fresh coriander

• salt and freshly ground black pepper to taste

• Sour Cream Sauce1 Cup sour cream

• 1 Tbs chopped fresh coriander or parsley

• 1/4 tsp salt

• 1 clove minced garlic

• 1 chopped green onion

Directions

• Enchiladas:Heat 1/8-inch oil in a large frying pan and fry tortillas until lightly browned on the edges; drain on paper towels. Sauté onions in butter until soft. Spread about ¼ cup of the crabmeat in a ribbon on each tortilla, sprinkle with onions and about 1 tablespoon of the tomatillo sauce and roll up. Arrange seam side down in a greased baking dish. Lightly spoon tomatillo sauce over and sprinkle with cheese. Bake in a pre-heated 400 F oven for 15 minutes, or until heated through. Garnish with olives. Arrange avocado slices and tomato wedges on top. Pass the sour cream sauce.
• Tomatillo Sauce:In a frying pan, cook onion in oil until translucent, set aside. If using fresh tomatillos, cook in boiling, salted water to cover until tender, about 10 minutes; drain. Puree tomatillos in blender with just enough water to make a smooth sauce; add to onions. Add chili and coriander and cook, stirring occasionally, until slightly thickened. Season to taste with salt and pepper.
• Sour Cream Sauce:Mix together the sour cream, coriander or parsley, salt, garlic, and green onion.