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Recipes provided with the Spirit of Aloha by
Hawaii’s Chef’s, Families, Friends, and Businesses through…
Crab Enchiladas
Enchiladas
One and one half cups crabmeat (1 ½ cup)
6 corn tortillas
2-3 tablespoons vegetable oil
6 tablespoons onions (minced)
10 ounces jack cheese (shredded)
Butter
Preheat oven to 400 degrees. Sauté crabmeat in butter. Fry tortillas in oil
until soft. Place one fourth cup crabmeat in the center of each tortilla.
Sprinkle with 1 tablespoon onion and spoon 1 tablespoon of Salsa con Tomatillos
(see recipe below) on each. Roll each tortilla (now called an enchilada) and
place seam side down in a shallow baking dish. Cover the remaining salsa,
sprinkle generously with cheese and bake for 10 minutes or until cheese is
melted. Serve with sour cream and garnish with black olives.
Salsa con Tomatillos
2 (10- ounces) can tomatillos (drained, reserve liquid)
One fourth cup vegetable oil (1/4 cup)
2 corn tortillas
2 fresh jalapeno chilies (seeded) and chopped or 2 (3-ounce) cans chopped
chopped chilies (for a milder taste)
one half cup onions (1/2 cup)
one fourth cup vegetable oil (1/4 cup)
1 clove garlic
1 teaspoon salt
One half teaspoon cumin spice (1/2 teaspoon)
1 teaspoon cilantro (optional)
Sugar (just a dash)
Fry tortillas in oil, browning lightly. Crumble fried tortillas into tomatillos
liquid and let soften. Blend or process mixture and tomatillos until smooth.
Sauté chilies and onions in one fourth cup oil until onions are soft. Crush
garlic with salt, cumin, and cilantro and add to chilies and onions. Cook for 5
minutes. Add blended tortilla mixture and cook for 5 minutes. Set aside.
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