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Crab Enchiladas in Poblano Cream Sauce

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Crab Enchiladas in Poblano Cream Sauce

Rating: 41

Yield: Makes 8-10 Enchiladas

Serving Size: Serves 4-5

Crab Enchiladas in Poblano Cream Sauce


  • 1 lb. Fresh Lump Crab – (Can be found in Deli Section at Costco or other upscale markets)
  • 1 Tbs. Tapatillo brand (or Mexican style) red hot sauce
  • 2-3 cups frozen corn
  • 1 large or two small Poblano or Pasilla Chilis – charred, skinned and diced
  • 1 large can (28 oz.) Las Palmas Green Enchilada Sauce
  • Crema (Mexican cream) – heavy cream can substitute
  • 10 – corn tortillas
  • Cilantro – cleaned and leaves torn from stems
  • Oil for cooking – corn oil is preferred but Canola oil is fine


  1. Prepare poblano (or Pasilla) chilis by charring them over a burner on the stove (turn on the fan) or on the grill outside. After they are charred black put them in a baggie to steam. Remove the skin, cut the top off and slice up one side to remove the seeds; dice and reserve.
  2. Chop the frozen corn until ½ of the mix is in small pieces and ½ is the regular kernel size. Reserve.
  3. In a medium sauce pan heat the enchilada sauce until very warm and fold in some Crema to form a slightly green cream mixture. Stir in ¾ of the diced poblanos, simmer on low for 15 minutes.
  4. Check crab for small bits of shell while at the same time separating the crab.
  5. Warm the crab, hot sauce, corn and the remaining poblano over low heat in a medium sauce pan, gently stirring to combine.
  6. Heat enough oil to cover the bottom of a small frying pan. Using tongs, dip tortillas in medium hot oil until soft – about 10 seconds on each side. Remove to paper towels to drain.
  7. Assemble enchiladas by taking a warm tortilla and adding crab mixture to one side, then roll it up.
  8. Put two enchiladas, seam side down, on a plate and cover with warm poblano sauce.
  9. Add cilantro leaves for color and taste.
  10. A small, simple, Mexican style salad using shredded lettuce and sliced tomato on the plate is a nice compliment for both refreshment and color.
  11. All rights reserved: Cooking with Chris
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