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Blue Crab and Broccoli Enchilada - serves 4
1 pound blue crab claw meat
1 cup shredded Cheddar cheese
1 10 ounce package frozen chopped broccoli, thawed
1 cup fresh whole kernel corn
1 cup non-fat sour cream
2 tsp ground cumin
1 tsp ground oregano
15 ounces enchilada sauce, divided
8 6-inch, flour tortillas
Remove any remaining shell or cartilage from crabmeat. Combine crab and next 6
ingredients and 5 ounces 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.
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