Crab and Shrimp Enchiladas

Crab and Shrimp Enchiladas
Print Friendly

Andy and I have always wanted to travel with our friends up to the Oregon coast for their annual Crabbing vacation, but like most families, things happen and work seems to always take priority. Lucky for us, they were successful and brought back a large amount of fresh caught crab.

I spent a few hours picking the crab out of the shell just so I could share this recipe. If you don’t have fresh crab, the store bought lump crab works just as good.

This recipe made just barely enough to feed six of us for our Wednesday night dinner with the family. I know that there were a few of us wishing we could have had just one more. Hahahaha.

Crab and Shrimp Enchiladas

In a large bowl, gently mix together crab, shrimp, cumin, chili powder, salt, green onion, bell pepper and roasted green chilies.

Crab and Shrimp Enchiladas

Add the crab and shrimp mixture to the center of each flour tortilla until gone.

Crab and Shrimp Enchiladas

Pour the enchilada sauce over all of the crab and shrimp enchiladas. Add the remaining cheese and a few green onions.

Crab and Shrimp Enchiladas

Serve enchiladas with sour cream, sliced avocado, diced red bell pepper and green onions.

 


Comments or Suggestions