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    You are in: Home / Recipes / Crab Enchiladas Recipe
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    Crab Enchiladas

    Crab Enchiladas. Photo by AmandaInOz

    1/1 Photo of Crab Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    JustJanS's Note:

    Based on a chicken recipe I have on here and a good way to make use of all the crabs we are currently catching.

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    Units: US | Metric


    1. 1
      Preheat oven to 180c.
    2. 2
      Mix first 8 ingredients together.
    3. 3
      Fill each tortilla with 1/4 th of the mixture and lay in a baking dish.
    4. 4
      Spread with tomato salsa, then sprinkle with cheese.
    5. 5
      Bake for 30 minutes until well heated through and cheese is golden brown.

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    Ratings & Reviews:

    • on October 16, 2008


      We loved the crab and corn filling! The only thing we would change is the salsa. I think we'd prefer these with a more traditional enchilada sauce instead. Yummy though! Thanks Jan!

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    • on October 15, 2008


      Made for Aus/NZ - Make My Recipe Edition 6. Had some crab in my refrigerator and wanted to do something different besides crab cakes and this sounded really good especially since enchiladas are one our favorite things to eat. DH really enjoyed it and I would eat it again, but DD and oldest DS didn't like it at all so as along as they are home, I probably won't make it again. I also think that if I had access to fresh crab instead of the processed stuff, these would be much better!

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    Nutritional Facts for Crab Enchiladas

    Serving Size: 1 (510 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 882.7
    Calories from Fat 337
    Total Fat 37.5 g
    Saturated Fat 18.9 g
    Cholesterol 61.4 mg
    Sodium 2450.9 mg
    Total Carbohydrate 112.7 g
    Dietary Fiber 7.9 g
    Sugars 10.6 g
    Protein 28.7 g

    The following items or measurements are not included:


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