| Avocado and Crab Enchiladas
1/4 cup of chopped onion, finely chopped
1/4 cup of black olives, chopped
1/4 cup of fresh mushrooms, sliced
2 tablespoons of butter
1 pound of crab meat, fresh or frozen
1 Avocado, mashed
1 1/2 cups of sour cream, divided
1 teaspoon of lemon juice
3 dashes of Tabasco sauce
12 Tortillas
Peanut oil, hot
1 cup of cheddar cheese, grated |
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Recipe by: From the files of CherAn Saute onion, chopped olives and mushrooms in butter. Remove from heat and stir in crabmeat, avocado mixed with 1 cup sour cream, lemon juice and Tabasco sauce. Dip each tortilla into hot oil and drain on absorbent paper. Fill each tortilla with some of the crab mixture, roll and place seam-side down in buttered 9 by 11 inch casserole. Cover with remaining sour cream and sprinkle with cheese. Bake at 350ºF. for 20 minutes and serve immediately. Cooked, chopped shrimp may be substituted for crab. Serving Size: 6Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip |
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