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Crab Enchiladas

Source of Recipe


Executive Chef Regan Schindler, Columbia Gorge Hotel






List of Ingredients



• 2 Tbsp unsalted butter
  
• 3 Tbsp all-purpose flour
  
• 1-1/2 tsp lobster base
  
• 2 cups milk
  
• Salt and white pepper to taste
  
• 3/4 lb. fresh Dungeness crab
  
• 12 corn tortillas
  
• Enchilada Sauce (recipe follows)
  
• 1/2 cup shredded Monterey jack cheese
  






Instructions



1. Melt the butter in a small saucepan over medium heat. Stir in the flour and lobster base and cook for 1 to 2 minutes. Whisk in the milk and cook, stirring constantly, until the mixture comes to a boil. Continue cooking and stirring for 1 to 2 minutes. Season to taste with salt and white pepper. Remove from heat and place a piece of plastic wrap on top of the bechamel sauce. Refrigerate until cool.
   
   
2. Preheat oven to 350º F. Butter a 9 x 13-inch baking dish and set aside. Combine the crab with 1/2 cup of the cool bechamel sauce. Spread 1/4 cup bechamel sauce in the bottom of the prepared baking dish.
   
   
3. In a dry skillet over medium-high heat, heat a tortilla on both sides until limp. Remove from skillet and spoon 2 to 3 tablespoons crab mixture down the center of the tortilla and roll up. Place seam-side down in the prepared baking dish. Fill and roll the remaining tortillas. Spoon the bechamel sauce over the rolled tortillas. Drizzle with Enchilada Sauce and sprinkle with cheese. Bake for 15 to 20 minutes, or until the enchiladas are hot and bubbling.
   
   Makes 6 servings.
   
   ........
   
   ENCHILADA SAUCE
   
   • 1 lb. fresh tomatoes
   • 2 serrano chilies
   • 1 clove garlic
   • 2 Tbsp vegetable oil
   • 1/2 tsp salt
   • 1/2 cup thick sour cream
   
   Preheat broiler.
   
   Cut the tomatoes in half and place cut-side up on a baking sheet. Broil for 10 minutes. Remove the skin and place tomatoes in a blender or food processor. Broil chilies until blistered and charred on all sides. Place in a paper or plastic bag for about 10 minutes. Remove skin, and cut in half and remove seeds. Place seeded chilies in blender with tomatoes; add garlic and blend until smooth.
   
   Heat the vegetable oil in a small skillet and add the tomato mixture. Fry the sauce for about 5 minutes, or until it has thickened slightly. Stir in the salt and set aside to cool slightly. Stir in the sour cream and heat gently. Use to garnish crab enchiladas.
   
   Makes about 1-1/2 cups.