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From the Airstream Kitchen: Crab Enchiladas

I took a quick photo of our dinner last night to post with this recipe, but the photo is really terrible. iPhone photos at night of food just really aren't very appetizing, so I'm going to borrow this photo from where I looked up the basic ingredients people used to make seafood enchiladas with white sauce. This is just whey they looked like (without the black olives):

Screen Shot 2014-01-27 at 9.34.46 AM

Here's my version:

Fresh Oregon Dungeness Crab Enchiladas


  • Crab meat from two whole crabs, with some held back for our omelettes in the morning
  • 6 good tortillas of your choice
  • About a cup of shredded pepper jack cheese
  • The leftover cream cheese/cheddar cheese/jack cheese/chorizo mixture we stuffed the jalapeno poppers with (cooked crumbled chorizo, grated cheddar, jack, and some light cream cheese to make it spreadable)
  • 1 cup half and half
  • 1/2 cup light sour cream
  • 1/4 cup melted butter
  • 1/4 cup chopped cilantro
  • 1/8 cup chopped Italian parsley
  • 2-3 tsp. roasted garlic powder
  • 1 8 oz can of salsa verde enchilada sauce
  • 1 cup or more of chopped spinach

Preheat oven to 350.

Shell all the crabmeat. You might wanna start this first, and start the oven preheating after the first crab.

Lay out your tortillas and spread the jalapeno popper leftover filling mix equally among them…I had about 1Tbsp per tortilla (these were large enchiladas). Then put a bunch of crab meat in there, some chopped spinach, and some grated pepper jack. Roll the tortillas up and place cozily in a rectangular baking dish. 

For the sauce: in a saucepan over medium/low heat add half and half, sour cream, and butter, and melt together slowly over low heat until just warm. Add chopped cilantro, parsley, garlic powder, and salsa verda enchilada sauce. Stir to combine, then pour over enchiladas. Sauce should come to the tops of the enchiladas, and if it doesn't, mash them down a bit with a big spatula. Top with extra grated pepper jack and cook for about 45 minutes at 350. 

Garnish with chopped green onions and sliced avocado and serve. These enchiladas were quite possibly the best enchiladas I've ever had. Honestly.

Here's a shot of the stuffed jalapenos before the brown sugar had completely melted. They look kinda nasty, but they were fabulous. We cooked 'em on the Traeger for about two and a half hours at 225. They were smoky and super tasty!

Photo 2 (1)

I think next time we'll try brushing them with a little of our bourbon-barrel-aged maple syrup.