So far most of our recipes have been with either the Maryland Blue Crab or Alaskan King Crab. Here is a recipe that uses the Dungeness Crab, which is a popular crab in the Pacific Northwest. Dungeness crabs are harvested once their size is 6 1/4″. Only the males are kept so the females and smaller males are returned to the ocean if they are caught. A dungeness crab has its own flavor and taste of meat. Try dungeness crab and you may find a new favorite type of crab meat for your recipes.

Dungeness Crab Mexican Enchiladas

Ingredients -

1 pound of Dungeness Crab Meat
1 dozen tortilla shells
8 ounces of Monterey Jack Cheese
3 ounces of Mexican Mix Cheese
1 jalapeno pepper, chopped and seeded
2 medium sweet onions, chopped
1 teaspoon of cumin
2 garlic cloves, finely chopped
1/2 cup scallions, finely chopped
1/8 cup cilantro, chopped
2 tablespoons of extra virgin olive oil
3 teaspoons lime juice
1/2 cup vegetable oil
1 (8 oz) can of Enchilada Sauce (below picture is for 6 cans)

Directions -

Line a 9X13 baking pan with teflon and preheat the oven to 325 degrees.

Saute the chopped onions, green onions, and jalapenos in a skillet with the extra virgin olive oil until the onions have a translucent look to them. Next, add the lime juice, cumin, and minced garlic. Turn down heat to low and then stir in the Dungeness Crab Meat and 4 ounces of the Monterey Jack Cheese.

Take the crab mixture and fill the tortillas and roll them up. Place the tortillas in the baking plan so that they are touching one another and then pour over the enchilada sauce. Top the enchiladas with the Mexican Cheese and Monterey Jack Cheese and then bake for 20-23 minutes.

Once the Dungeness Crab Enchiladas are done, garnish them with the cilantro for a nice presentation.