Crab Enchilada Casserole
ALL SUMMER LONG we find thousands of uses for crab. Crab soup, crab salad, crab sandwiches—there’s no dish that doesn’t taste better with crab. We created this recipe with leftover Easiest Crab Salad (page 46), but if you can’t get Dungeness crab, substitute blue crab, chopped prawns or bay shrimp, or even lobster in this recipe.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Using either a gas stove or a broiler, toast the tortillas over or under the flame until they are partially crisp and the edges are just blackened, about 30 seconds per side. The tortillas will burn easily, so check them often while they are toasting.
Step 3
In a small bowl, combine the salsa verde and crème fraîche to make a creamy sauce. Set aside.
Step 4
Drizzle the olive oil in the bottom of an 8-inch baking dish. Trim 3 to 4 tortillas to fit the contours of the baking dish and make one complete layer of tortilla over the bottom of the dish. On top of the tortillas, layer one-third of the crab salad, one-third of the cheese, and one-third of the sauce. Top with another layer of tortillas, another third of the crab salad, another third of the cheese, and another third of the sauce. Make one final layer of the remaining tortillas and tortilla trimmings, crab salad, and cheese. (You will have formed three layers in the dish.) Pour the remaining sauce over the top, making sure to cover any exposed crab or tortilla pieces. Sprinkle the top with salt and pepper.
Step 5
Bake for 30 minutes, or until the edges are brown and bubbly and the casserole is hot throughout. Let rest for 5 minutes before serving.
Make Ahead
Step 6
Once baked, the enchiladas can be stored in the refrigerator, covered, for up to 2 days.
