Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Blue Crab and Broccoli Enchilada |
Seafood-4083 |
| Ingredients |
| 1 |
pound blue crab claw meat |
| 1 |
cup Cheddar cheese, shredded |
| 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 |
| |
|
| Preparation |
| 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 7x12- 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.
Yield
4 servings |
|
Look for "Fresh from Florida" ingredients
at your local store. |
