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Yield: 4 servings (microwave recipe)


    · 1 pound blue crab claw meat
    · 1 cup shredded Cheddar cheese
    · 1 10 oz 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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