{"id":2175,"date":"2015-05-17T09:22:29","date_gmt":"2015-05-17T15:22:29","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=2175"},"modified":"2020-11-03T20:27:44","modified_gmt":"2020-11-04T03:27:44","slug":"seafood-and-crab-enchilada","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/seafood-and-crab-enchilada\/","title":{"rendered":"Seafood and Crab Enchilada"},"content":{"rendered":"

\"Seafood<\/a><\/p>\n

The Best Seafood and Crab Enchilada<\/h2>\n

This is one of my favorite dishes to order when I go out for Mexican. \u00a0It isn’t always on the menu because I’m not entirely certain it’s authentic. \u00a0But whatever it is, it’s delicious and one of the most important steps is making the Seafood and Crab mix correctly. \u00a0Yes it’s imitation crab, but if you buy the right stuff you will see that the ingredients involve mostly white fish like pollock, cod and I believe whiting if I’m not mistaken. \u00a0Then there is always some small portion of real crab meat to help the flavor. \u00a0So the “Seafood and Crab” description is accurate if someone wants to argue the point. \u00a0But I discovered, long ago, that the secret to making a great mix is in the mayonnaise. \u00a0A dab of minced or chopped garlic helps too, but you’ve got to make sure that the mayo get’s fully absorbed into the mix with plenty left on the outside to keep it moist. \u00a0This means a lot of stirring.<\/p>\n

I always break up the meat as much as possible before I add the other ingredients, but really that’s all there is to it. \u00a0But, I’m telling you, if you skip this simple step, your Seafood and Crab mix in your Enchilada will be so-so and you won’t like it near as much.<\/p>\n

This dish can be fabulous if you take a few extra minutes to prepare it right. \u00a0Also it’s important to have a good Enchilada Sauce to fully coat your tortilla’s. \u00a0Lucky for you I just posted my recipe for that, just before this one, and I’ve added to the end of this instructional tutorial. \u00a0Oh, and yes this recipe does call for flour tortilla’s. \u00a0It’s the way it is served in Mexican restaurants, no matter where I order it. \u00a0So, use a doughy restaurant grade flour tortilla. \u00a0You can find them in the refrigerated section in normal grocery stores, often near the chorizo and mexican cheese, or you can get them at your local Mexican market. \u00a0They are usually thinner tortillas but that’s what you want.<\/p>\n

Here’s a link to a Bean and Cheese Burrito video<\/a> where I actually show you what they look like and how they make a difference. \u00a0I also have a Chicken Enchilada’s Recipe made with Verde if you are interested, CLICK HERE<\/a> for that.<\/p>\n