Crab Enchiladas with Lobster Cream Sauce

1 cup snow crab meat
1/2 cup Monterey Jack cheese, shredded
2 tablespoons green onion, tops only, sliced thin
1 tablespoon cilantro, chopped
4 flour tortillas

Combine first 4 ingredients by hand. Place 1/4 of mixture on each flour tortilla and roll. Place in a lightly greased oven-proof pan. Set aside.

Lobster Cream Sauce:

  • 1 cup heavy whipping cream
  • 1 clove garlic, crushed
  • 2 tablespoons Parmesan cheese
  • 1 teaspoon lobster base

    Combine all of the sauce ingredients by hand. Place in a sauce pan and bring to boil. Simmer for 5 minutes. Pour sauce over cold enchiladas bake at 325º for 15 minutes until hot.

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