Semi-Homemade Seafood Enchiladas

Call me old fashioned....but I wouldn't call these enchiladas homemade because I used imitation crab meat and canned enchilada sauce. They were still good though and I dolled up the canned enchilada sauce to make it more creamy and luscious!!

I was surprised at how easy these were to make and fast too since all I had to do was cook the shrimp and veggies a little bit before assembling the enchiladas. I have a question though.....do you prefer corn or flour? That is a big question in our house!! Ohhhhh......I just thought of another question....have you ever made enchiladas with whole wheat tortillas?? I haven't cuz I just thought of it right now while typing......but now......I need to!! So......back to tortillas traditionally enchiladas are made with corn tortillas mostly, but I have often made them with flour tortillas. Then I realized calorie wise you get more bang for you bite with corn so I made corn with the exception of about four flour for my youngest son cuz he LOVES enchiladas with flour tortillas. But as I mentioned before.....I'm gonna have to give whole wheat a try just for kicks.

For this recipe it was just me and Tattoo man so I just made these with all corn tortillas. Which was fine with Tattoo man cuz that's what he prefers anyways.

2 cups imitation crab meat
2 cups peeled and deveined shrimp, chopped
4 mushrooms, sliced
4 green onions
1/2 of a green bell pepper, diced
1/2 cup cilantro, minced
1 large can green enchilada sauce
3 T flour
3 T butter
1 cup sour cream
4 cups shredded cheese (cheddar, jack, colby, pepper jack etc)
15 corn tortillas

In a frying pan saute shrimp with a little olive oil and mushrooms, 1/2 of green onions, and bell pepper until bell peppers are tender and mushrooms are cooked through. Then add cilantro and crab meat until crab meat is heated through. Remove from heat. In a medium saute pan, cook butter and flour for about 2 minutes, add enchilada sauce. Stir with whisk until thickened, about 3 minutes. Add 1 cup of cheese and stir until melted. Add sour cream and stir until dissolved. Pour about 1 cup of sauce in seafood veggie mixture and stir until well mixed.

Assemble enchiladas by first pouring about a 1/4 cup of sauce into bottom of 13 x 9 baking dish and coating bottom. Next heat tortillas in micro or on hot frying pan for a few minutes until tender. Place a spoonful of seafood mixture and a small handful of grated cheese into each tortilla and roll as tight as possible. Place side by side in your baking dish. Once all tortillas are rolled pour remaining sauce evenly over enchiladas. Sprinkle with remaining cheese and top with green onions. Bake at 350 for 20-30 minutes or until golden brown on top.

Crabby Cakes with White Wine Butter Sauce

 I love crab!! So naturally I love crab cakes!! I made these precious little ones the other night and I have to say....they were deeeeeee-licious!! My only complaint...I got full!! So here is my take on crab cakes, I came up with this recipe from several crab cake recipes that I have seen and added all the flavors that I love!!

1 lb crab meat, make sure you run your fingers through it to make sure there is no shells!!
2 Tbls mayo
1 cup finely chopped onion
1/4 cup finely chopped red
1/2 cup finely chopped celery
juice of 1 lemon
2 eggs, beaten
1 Tbls garlic, grated on microplane
1/2 cup parmesan cheese
2 Tbls Old Bay seasoning
1 tsp hot sauce
1 Tbls Worcestershire sauce
1 Tbls yellow mustard
1 1/2 cup panko bread crumbs
2 Tbls chopped parsley

Combine all ingredients in a bowl. When well mixed grab out a golf ball sized portion and shape into the crab cake. Now in a frying heat 1 Tbls butter and 1 Tbls olive oil. When that is heated add 3 crab cakes to the pan and brown on both sides.

White Wine Butter Sauce

Melt 2 sticks butter, just until melted but still creamy
1/4 cup good quality white wine
2 garlic cloves, grated

Serve with crab cakes.

Christmas Eve Seafood Lasagana

 

Is it just me, or is seafood a beautiful thing?? I love it all. I have never made a seafood lasagana before, and actually I dont recall ever tasting one before. But I would have to say for a first try, it was successful!! I used shrimp, crab meat and small scallops!! It was super easy to throw together too and a big hit amoungst family members. Even my hubby, who doesnt love pasta thought it was good!!

1/2 lb lasagna noodles
1 1/2 jars alfredo sauce
3 cups grated mozzerella or any cheese you like
1/2 lb real crab meat, shredded
1 lb small scallops, cooked
1/2 lb small shrimp, cooked
1 small container of ricotta cheese
1 egg, beaten
salt & pepper
parmesean cheese

Cook lasagna noodles according to package directions. In a small bowl combine three seafoods, salt and pepper to taste. In another small bowl mix ricotta, egg, salt, pepper, and about 1/4 cup parmesean cheese. In a 13 x 9 baking dish which you have sprayed with cooking spray, begin layering. First drizzle a little bit of alfredo sauce (right out of the jar) to coat the bottom of the dish. Layer approx. 3 lasagna noodles, drop some ricotta mixture and spread on noodles, sprinkle 1/3 of the seafood mixture, then drizzle sauce from the jar and finally a thin layer of cheese. Repeat all steps until you reach the top of the baking dish. Topping with cheese. Bake in a 350 oven for approx 45 minutes to 1 hour.