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

(Cancer Magister)

Dungeness Crab



Serves 4-6

  • 2 tablespoons olive oil
  • 1 jalapeno pepper, seeded and chopped
  • 1 medium yellow onion, chopped
  • 2 shallots, chopped
  • 1/2-3/4 lb. Dungeness crab meat
  • 1 teaspoon cumin
  • 1 clove garlic, finely chopped
  • Juice of 1 lime
  • 1 doz corn tortillas
  • 1/2 cup corn or vegetable oil
  • 1 8 oz. can Rosarita brand enchilada sauce
  • 8 oz. grated Monterey Jack cheese
  • 2 oz. grated Tillamook cheese
  • 1 2 oz. can sliced olives
  • 1/2 cup scallions, sliced in thin rounds
  • 1/4 cup Fresh cilantro, chopped


Heat olive oil in a skillet to medium hot. Add chopped onions, shallots and jalapenos until onions are translucent. Add garlic, cumin and lime juice. Let cool and stir in 1/2 of the Monterey Jack cheese and the crab. Heat enchilada sauce in a skillet and dip corn tortillas in sauce only long enough to soften. On a cutting board, fill each tortilla with the mixture, and roll up. Place the filled tortillas in a teflon lined baking pan tightly side by side. Evenly pour the enchilada sauce over the tortillas. Sprinkle next with the remaining Monterey Jack cheese and the Tillamook Cheese. Garnish with the sliced scallions and olives. Bake in a 325 degree oven for 20 minutes.
Garnish with cilantro.

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