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BLUE CRAB AND BROCCOLI ENCHILADA

Yield: 4 servings (microwave recipe)
 
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.


Florida Department of Agriculture and Consumer Services
 

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