Seafood and Crab Enchilada

The Best Seafood and Crab Enchilada

This is one of my favorite dishes to order when I go out for Mexican. It isn’t always on the menu because I’m not entirely certain it’s authentic. But whatever it is, it’s delicious and one of the most important steps is making the Seafood and Crab mix correctly. Yes 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. Then there is always some small portion of real crab meat to help the flavor. So the “Seafood and Crab” description is accurate if someone wants to argue the point. But I discovered, long ago, that the secret to making a great mix is in the mayonnaise. A 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. This means a lot of stirring.

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. But, 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.

This dish can be fabulous if you take a few extra minutes to prepare it right. Also it’s important to have a good Enchilada Sauce to fully coat your tortilla’s. Lucky for you I just posted my recipe for that, just before this one, and I’ve added to the end of this instructional tutorial. Oh, and yes this recipe does call for flour tortilla’s. It’s the way it is served in Mexican restaurants, no matter where I order it. So, use a doughy restaurant grade flour tortilla. You 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. They are usually thinner tortillas but that’s what you want.

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

Seafood and Crab Enchilada’s Ingredients:

Flour Tortilla’s
1 cup Seafood and Crab mix for each Tortilla (do the math)
3 oz Enchilada Sauce
1/2 cup Cheddar Cheese, grated

Seafood and Crab Mix (Original Post)

2 cups Imitation Crab meat
2 chopped Green Onions
1 chopped Garlic Clove
1 cup Mayonnaise
1 tbsp Olive Oil
Salt and Pepper to taste

Enchilada Sauce (Original Post)

12 Large Dehydrated Chili’s, seeded
1 qt Chicken Broth, approximately
1/2 tsp Cumin
1/2 tsp Onion Powder
1/4 tsp Salt, adjust to taste
2 garlic Cloves

Be sure to watch the short video tutorial and I’ll show you exactly how to make this tasty Seafood and Crab Enchilada.

Fish Fillets – Finding Worms and Parasites

Does my fish have Worms and Parasites

There seems to be some concern about worms and parasites in some of the types of fish I have recipes for. This is very common, both the worms and the concern. Most bottom feeding fish are very susceptible to the dangers of consuming such creatures that become a permanent part of there bodies. Because it’s common you need to come to grips with dealing with this your self and understanding that you don’t need to worry so much about your fish or avoid eating them altogether. The best thing you can do is arm your self with the simple knowledge that these things can be easily found and removed. It is done so, everyday, in the fishing industry and restaurants world wide.

Checking the Fish filet’s

I’ve prepared a simple tutorial to show you how to do this your self in your own home. And if by chance you question this method, DON’T! I learned this personally when I worked as a young man in the fishing industry in Alaska. This is the way it’s done, only on a much larger scale. So the only difference is, I show you how to do it using what you have. The only other way I know of is to buy farm raised fish. But the problem with that is it’s not available everywhere and what is available most likely isn’t the fish you’re looking for. But also realize even fruit and veggies can have worms. Just remember that knowledge is power, and the more you know the less there is to fear. Familiarize yourself with what to look for, then cook and eat with confidence!

Stuffed Clams Baked with Bay Scallops

The Best Stuffed Clams

If you’re looking for a recipes for Stuffed Clams, that meets all of your expectations, then look no further. In this recipe you are able to get twice as much for less because both sides of the shells are used. By cutting every individual Clam in half and adding in Bay scallops, you increase the meatiness of the clam and, at the same time, spread the wealth and abundance of the mix by stretching the recipe to both halves of the shells, instead of just one. Combining key ingredients with the breading makes this journey a success because everything is very well balanced in flavor.

Preparing Stuffed Clams

Here’s a few things you should know when you’re preparing Stuffed Clams. You shouldn’t ever cook and eat already dead clams. How do you know if they’re dead or not? The myth is, if the shell is open, prier to cooking, the clam is dead. This isn’t necessarily true. Some times those little Clams are just peaking. So what I like to do is run them under cold water first, give them a quick rinse before I check for dead clams. Any clam that is still alive will close under the cold water rinse and you will know for sure which ones to toss out. Also, some folks like to trim out the crap shoot of the clam. This is completely optional, it’s not necessary and it’s completely to your discretion.

This recipe calls for Clam Juice, which you can buy bottled, but all I use is the left over stock from the boiling of the clams and you should too. I currently have the most popular Steamed Clams video recipe on YouTube and I use the broth as part of the ingredients as well because it has so much flavor left from the liquor secreted from the clam shells. You also might want to look into my recipe for Mussels in a Garlic Lemon Butter Broth, because it is also to die for!

Stuffed Clams Ingredients:

1 Dozen Clams
8 oz Bay Scallops (at least 24)
Bell Pepper, chopped
2 tbsp Onion, chopped
1/4 cup Mushroom, chopped
1 tsp Ginger Root, chopped
1 Garlic Clove, chopped
1/4 cup Leak, chopped
1 tbsp Fresh Parsley, chopped
1 cup Clam Juice
1/4 White Wine
1 1/2 Cup Stuffing/Dressing (Bread Crumbs)
2 cups water
3 tbsp Olive Oil
2 tbsp Butter
Salt and Pepper to Taste

Be sure to watch the short video tutorial for instructions to make perfect Stuffed Clams.