Dungeness Crab Meat and Shrimp Enchiladas Recipe

Prepare the Filling:

1. Heat olive oil or butter in a skillet over medium heat. Add garlic, onion, and jalapeño (if using) and sauté until softened (3–4 minutes).
2. If using raw Gulf Shrimp, stir them in and cook until they turn pink (2–3 minutes), then remove from heat. If using pre-cooked Bay Shrimp, skip this step and fold them in with the crab meat instead.
3. In a large bowl, combine the shrimp mixture with crab meat, sour cream, shredded cheese, cilantro, cumin, smoked paprika, chili powder, salt, and pepper. Mix gently to avoid breaking up the crab too much.

Make the Sauce:

1. In a medium saucepan, melt butter over medium heat. Stir in the flour and cook for 1–2 minutes to form a roux.
2. Slowly whisk in the stock, stirring constantly to avoid lumps. Cook until the sauce thickens slightly (3–4 minutes).
3. Stir in the green enchilada sauce, sour cream, lime juice, salt, and pepper. Simmer for another 2 minutes, then remove from heat.

Assemble the Enchiladas:

1. Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. Spread a thin layer of sauce on the bottom of the dish.
3. If using corn tortillas, warm them briefly in a dry skillet or the microwave until pliable.
4. Place a generous amount of the crab and shrimp filling in the center of each tortilla, roll it up, and place seam-side down in the dish.
5. Pour the remaining sauce over the enchiladas, ensuring they are fully covered.
6. Sprinkle the shredded cheese evenly over the top.

Bake:

1. Cover the dish with foil and bake for 20 minutes.
2. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.

Serve:

1. Let the enchiladas cool for a few minutes, then garnish with sliced avocado, fresh cilantro, and lime wedges.