Gourmet Crab and Avocado Enchiladas

Gourmet Crab and Avocado Enchiladas Recipe from Mexico

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 18 minutes | Servings: 4

Introduction

Crab and avocado enchiladas are a gourmet twist on a classic Mexican dish. The combination of tender lump crab meat, creamy avocado, and tangy enchilada sauce creates a flavorful and satisfying meal that is sure to impress your guests.

History

Enchiladas have been a staple in Mexican cuisine for centuries, with variations of the dish dating back to the Mayan and Aztec civilizations. The addition of crab and avocado to traditional enchiladas is a modern twist that adds a touch of luxury to this beloved dish.

Ingredients

1 cup of mild salsa
1 cup of sour cream
0.25 cup of chopped fresh cilantro
0.5 cup of minced green onions
1 cup of minced green onions
0.25 tsp of salt
8 oz (227 g) of lump crab meat
4 flour tortillas, 8 inches
1 avocado, half diced, half sliced
0.75 cup of red enchilada sauce
1 tomato, diced
1 cup of shredded monterey jack cheese

How to prepare

Combine the salsa, half of the sour cream, cilantro, half of the green onions, half of the cheese, salt, and crab meat; stir gently.
Spray a 13x9x2 inch baking pan with non-stick cooking spray.
Place 1 tortilla on a flat surface and spread 0.25 of the filling in a line down the center.
Top the filling with some diced avocado, then roll up the tortilla and place it seam side down in the pan.
Repeat with the remaining tortillas and filling.
Pour the enchilada sauce over the top and sprinkle the remaining 0.5 cup of cheese over the enchiladas.
Bake in a preheated 400°F (204°C) oven for 15–18 minutes until piping hot.
Serve the enchiladas topped with sliced avocado and the remaining 0.5 cup of sour cream.
Sprinkle the tops with tomato and the remaining green onions.
Serve the enchiladas piping hot.

Variations

Substitute shrimp or lobster for the crab meat for a different seafood twist.
Add diced bell peppers or corn to the filling for extra flavor and texture.
Use a green enchilada sauce for a different color and flavor profile.

Cooking Tips & Tricks

Be sure to use lump crab meat for the best texture and flavor in this recipe.

- To make rolling the enchiladas easier, warm the tortillas slightly in the microwave or on a skillet before filling and rolling.

- For a spicier kick, add diced jalapeños or a pinch of cayenne pepper to the filling mixture.

Serving Suggestions

Serve gourmet crab and avocado enchiladas with a side of Mexican rice, black beans, and a fresh green salad for a complete meal.

Cooking Techniques

Baking the enchiladas in the oven ensures that the flavors meld together and the cheese melts perfectly. Be sure to preheat the oven for best results.

Ingredient Substitutions

If you don't have access to lump crab meat, you can use canned crab meat or imitation crab meat as a substitute. You can also use Greek yogurt in place of sour cream for a lighter option.

Make Ahead Tips

You can prepare the filling for the enchiladas ahead of time and assemble them just before baking. Store the assembled enchiladas in the refrigerator until ready to bake.

Presentation Ideas

Garnish the finished enchiladas with a sprinkle of chopped cilantro, a dollop of sour cream, and a slice of avocado for a beautiful presentation.

Pairing Recommendations

Pair gourmet crab and avocado enchiladas with a crisp white wine, such as a Sauvignon Blanc or Chardonnay, to complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of gourmet crab and avocado enchiladas contains approximately 400 calories.

Carbohydrates

Each serving of gourmet crab and avocado enchiladas contains approximately 30 grams of carbohydrates.

Fats

Each serving of gourmet crab and avocado enchiladas contains approximately 20 grams of fats.

Proteins

Each serving of gourmet crab and avocado enchiladas contains approximately 25 grams of proteins.

Vitamins and minerals

Crab meat is a good source of vitamins and minerals, including vitamin B12, zinc, and selenium. Avocado is rich in vitamin K, vitamin E, and potassium.

Alergens

This recipe contains shellfish (crab) and dairy (sour cream, cheese), which may be allergens for some individuals.

Summary

Gourmet crab and avocado enchiladas are a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Gourmet crab and avocado enchiladas are a delicious and elegant twist on a classic Mexican dish. With a creamy filling of lump crab meat and avocado, topped with tangy enchilada sauce and melted cheese, these enchiladas are sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Gourmet Crab and Avocado Enchiladas. It was many years ago, when I was just a young girl eager to learn the art of cooking from my grandmother. She was a skilled cook, known for her delicious and innovative recipes that always seemed to impress our family and friends.

One day, while rummaging through her old recipe box, I stumbled upon a faded and tattered piece of paper tucked away in the back. It was a handwritten recipe for Gourmet Crab and Avocado Enchiladas, a dish I had never heard of before. Intrigued, I asked my grandmother about it, and she told me the story of how she came to learn the recipe.

She explained that many years ago, she had a friend who was a chef at a upscale restaurant in the city. One evening, he invited her to dine at the restaurant and try a new dish he had created - Gourmet Crab and Avocado Enchiladas. She was blown away by the flavors and textures of the dish, and begged him to share the recipe with her.

After much persuasion, he finally relented and wrote down the recipe for her on a small piece of paper. She treasured that recipe, and over the years she had perfected it, making it her own and adding her own special touch to it.

As she shared the recipe with me, I could see the twinkle in her eye and the passion in her voice. She explained each step in detail, from preparing the creamy avocado sauce to folding the delicate crab meat into the warm tortillas. I listened intently, eager to learn and eager to carry on her legacy of delicious cooking.

I remember the first time I made the Gourmet Crab and Avocado Enchiladas on my own. I followed the recipe carefully, taking my time to savor each step and enjoy the process of creating something so special. When I finally took my first bite, I was transported to a world of flavors and textures that I had never experienced before. The creamy avocado sauce paired perfectly with the tender crab meat, and the warm tortillas added a comforting touch to the dish.

From that moment on, the Gourmet Crab and Avocado Enchiladas became a staple in my cooking repertoire. I would make them for family gatherings, dinner parties, and even just for myself on a quiet evening at home. Each time I made them, I would think of my grandmother and the joy she had brought to our family through her love of cooking.

As the years passed, I added my own twist to the recipe, experimenting with different spices and ingredients to create a unique version of the dish. I shared the recipe with friends and neighbors, who would always ask me for the secret behind the delicious flavors of the enchiladas.

Now, as I sit here reminiscing about that first time I made the Gourmet Crab and Avocado Enchiladas, I am filled with a sense of gratitude for my grandmother and the legacy of cooking she passed down to me. She taught me not just how to follow a recipe, but how to infuse it with love and passion, creating something truly special and unforgettable.

And so, whenever I make the Gourmet Crab and Avocado Enchiladas, I do so with a heart full of memories and a spirit of adventure, knowing that each bite brings me closer to the traditions and stories of my past. And for that, I am forever grateful.