Crab Tampico

"This is a popular and much requested dish at a reputable local restaurant in Tampico, Mexico."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
8
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Melt butter in a skillet.
  • Sauté the onion until transparent.
  • Add rest of the ingredients and cook on low to medium heat until cheeses melt.
  • Serve hot or warm.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. One of my Pick a Chef 2006 recipes -- Oh wow, this was an inspiring recipe! I had originally intended to serve this as a meal with rice and a veggie, but had a change of heart once it was done (I had used 2 1lb cans of deluxe pasteurized crabmeat, and it kind of shredded when I mixed it in). I think this would make positively incredible seafood enchilada filling (maybe with some tiny shrimp mixed in as well), once I decide what type of sauce to use. This is quite rich (I actually only added 1/2 cup of butter, because I suspected that the full cup might have been restaurant decadence overkill), so I'll probably end up using some type of salsa verde for a sauce (the typical white sauce used on seafood enchiladas might be too much). I used smoked gouda, Neufchatel cheese, and Pinot Grigio (all on-hand stuff, no shopping trip necessary). Since I ran out of time and couldn't actually make the enchiladas today, I will have to edit my review later (for now, the mixture is in the fridge until tomorrow). Although these are not the directions that I intend to go with this recipe tomorrow, I think it would also make a lovely manicotti filling, or a topping for tostadas. Ooh, or a sandwich, on a toasted croissant! I DEFINITELY need to try this on a croissant the next time I make this! I wouldn't recommend this to the dieters among us (sorry, not even with the halved butter and reduced-fat cream cheese), but I definitely recommed this to anyone looking for a decadent cheesy seafood recipe. This will be going into my special occasion recipe file for sure! Thanks for posting! EDITED TO ADD: made the crab tampico enchiladas with a spicy roasted tomatillo sauce from Rick Bayless (made with fish stock instead of chicken stock) -- VERY nice!
     
Advertisement

Tweaks

  1. One of my Pick a Chef 2006 recipes -- Oh wow, this was an inspiring recipe! I had originally intended to serve this as a meal with rice and a veggie, but had a change of heart once it was done (I had used 2 1lb cans of deluxe pasteurized crabmeat, and it kind of shredded when I mixed it in). I think this would make positively incredible seafood enchilada filling (maybe with some tiny shrimp mixed in as well), once I decide what type of sauce to use. This is quite rich (I actually only added 1/2 cup of butter, because I suspected that the full cup might have been restaurant decadence overkill), so I'll probably end up using some type of salsa verde for a sauce (the typical white sauce used on seafood enchiladas might be too much). I used smoked gouda, Neufchatel cheese, and Pinot Grigio (all on-hand stuff, no shopping trip necessary). Since I ran out of time and couldn't actually make the enchiladas today, I will have to edit my review later (for now, the mixture is in the fridge until tomorrow). Although these are not the directions that I intend to go with this recipe tomorrow, I think it would also make a lovely manicotti filling, or a topping for tostadas. Ooh, or a sandwich, on a toasted croissant! I DEFINITELY need to try this on a croissant the next time I make this! I wouldn't recommend this to the dieters among us (sorry, not even with the halved butter and reduced-fat cream cheese), but I definitely recommed this to anyone looking for a decadent cheesy seafood recipe. This will be going into my special occasion recipe file for sure! Thanks for posting! EDITED TO ADD: made the crab tampico enchiladas with a spicy roasted tomatillo sauce from Rick Bayless (made with fish stock instead of chicken stock) -- VERY nice!
     

RECIPE SUBMITTED BY

I am a 53 year old Mexican-American elementary school teacher. I enjoy reading biographies, intresting nonfiction, and also love all types of catchy upbeat music. My favorite cookbook is the "Kitchen Fair" trademark cookware recipe book in Spanish. Being bilingual and bicultural, I've come to appreciate the best of both U.S. and Mexican cuisine. I was pleasantly surprised that many, many zaar members include Mexican food as their first favorite food. I'll try to post, as time permits, some Mexican recipes (and also American) that I consider good.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes