Crab and Cado

SPECIAL TO THE TIMES

For a change from a plain-Jane cheese enchilada, try one filled with crab meat. I made these the last time my family had a craving for crab.

To keep costs down, I used canned lump crab meat I discovered a few months ago. I haven't stopped figuring out ways to use it. The large pieces are also perfect for crab cakes or the old classic Crab Louis.

You can vary the degree of heat in this dish by using hot salsa instead of medium or mild. I prefer the refrigerated salsas, which have the freshest flavor. Buy shredded cheese to save preparation time.

Crab and Avocado Enchiladas

Active Work Time: 15 minutes * Total Preparation Time: 30 minutes

Prepare the avocado last so it will not turn brown, or place the slices in water with several tablespoons of lemon juice.

Nonstick cooking spray

1 (8-ounce) jar mild salsa

1 (8-ounce) container sour cream, divided

1/4 cup chopped fresh cilantro

1/2 cup minced green onions, divided

1 cup packaged shredded Mexican-blend cheese, divided

1/4 teaspoon salt

8 ounces lump crab meat

4 (8-inch) flour tortillas

1 avocado, 1/2 diced, 1/2 sliced

3/4 cup canned red enchilada sauce

1 tomato, seeded and diced, for garnish

Heat the oven to 400 degrees. Lightly spray a 13x9-inch casserole or baking pan.

Combine the salsa, half the sour cream, the cilantro, half the green onions, half the cheese, the salt and crab meat and stir gently.

Lay 1 tortilla on a flat surface and spread 1/4 of the filling in a line down the center. Place some of the diced avocado on top of the filling, then roll up the tortilla and place the enchilada seam side down in the pan. Repeat with the remaining tortillas and filling. Pour the enchilada sauce over the top and sprinkle the remaining cheese over the enchiladas. Bake the enchiladas until hot, 15 minutes.

Serve them topped with the sliced avocado and the remaining sour cream. Sprinkle the tops with the tomato and remaining green onions.

4 servings. Each serving: 431 calories; 1,675 mg sodium; 70 mg cholesterol; 26 grams fat; 13 grams saturated fat; 27 grams carbohydrates; 23 grams protein; 3.67 grams fiber.

MENU

Crab and Avocado Enchiladas

Cold Beer

SHOPPING LIST

Avocado

1 package shredded Mexican-blend cheese

Cilantro

Crab meat

Green onions

Sour cream

8-inch flour tortillas

STAPLES

Beer

Enchilada sauce

Mild salsa

Tomato

GAME PLAN

30 minutes ahead: Heat oven. Chop cilantro, green onions and tomato. Combine filling ingredients.

20 minutes ahead: Fill tortillas and roll up. Dice avocado half.

5 minutes ahead: Place avocado slices on plates. Garnish and serve enchiladas.

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