Prep 10 mins
Cook 20 mins
This is a popular and much requested dish at a reputable local restaurant in Tampico, Mexico.
- 1 cup unsalted butter
- 2 tablespoons finely chopped onions
- 2 lbs cooked and shelled crabmeat
- 1 1⁄4 cups manchego cheese or 1 1⁄4 cups gouda cheese, shredded
- 1 (8 ounce) package cream cheese
- 1⁄3 cup dry white wine
- 1 dash white pepper
- 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.
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!