Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)


(Callinectes Sapidus Rathbun)

(Portunus Pelagicus)

BLUE CRAB & BROCCOLI ENCHILADA

INGREDIENTS:

  • 1 pound blue crab claw meat
  • 1 cup shredded cheddar cheese
  • 1 package (10 oz . size) frozen chopped broccoli, thawed
  • 1 cup whole kernel corn
  • 1 cup non-fat sour cream
  • 2 teaspoons ground cumin
  • 1 teaspoon ground oregano
  • 1 can (15 oz ) enchilada sauce
  • 8 (6inch size) flour tortillas

PREPARATION:

Remove any remaining shell from crabmeat. Combine crab and next 6 ingredients and 5 oz 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 7 inch by 12 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. Serves 4.

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