Free Smoked Black Cod with $250+ Orders
Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Declan Chapin, Premier Catch
6
30 minutes
45 minutes
Mexican-Inspired
Main Course
Treat yourself to these indulgent Dungeness Crab Meat and Shrimp Enchiladas, a creamy and flavorful seafood twist on a classic dish. Succulent shrimp and tender crab meat are blended with spices, sour cream, and cheese, then wrapped in soft tortillas. Topped with a tangy green enchilada sauce and baked until bubbly, this dish is perfect for special occasions or a gourmet weeknight dinner. Garnish with fresh avocado, cilantro, and lime for an extra burst of flavor. Pair with rice, beans, or a crisp salad for a complete meal that’s sure to impress seafood lovers and enchilada fans!
1 lb Dungeness crab meat, cooked, picked, and drained
1 lb shrimp (Gulf Shrimp, or pre-cooked Bay Shrimp folded in during mixing)
1 tbsp olive oil or butter
garlic, minced
1 small onion, finely diced
1 small jalapeño, finely diced (optional for heat)
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
1/2 cup sour cream or Mexican crema
1/2 cup shredded Monterey Jack or pepper jack cheese
1/4 cup chopped fresh cilantro
2 tbsp butter
2 tbsp all-purpose flour
2 cups chicken or seafood stock
1 cup green enchilada sauce or tomatillo salsa
1/2 cup sour cream or Mexican crema
Salt and pepper to taste
Juice of 1 lime
10-12 medium flour or corn tortillas
1 cup shredded Monterey Jack or cheddar cheese (for topping)
Sliced avocado, extra cilantro, and lime wedges (for garnish)
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).
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.
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.
In a medium saucepan, melt butter over medium heat. Stir in the flour and cook for 1–2 minutes to form a roux.
Slowly whisk in the stock, stirring constantly to avoid lumps. Cook until the sauce thickens slightly (3–4 minutes).
Stir in the green enchilada sauce, sour cream, lime juice, salt, and pepper. Simmer for another 2 minutes, then remove from heat.
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
Spread a thin layer of sauce on the bottom of the dish.
If using corn tortillas, warm them briefly in a dry skillet or the microwave until pliable.
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.
Pour the remaining sauce over the enchiladas, ensuring they are fully covered.
Sprinkle the shredded cheese evenly over the top.
Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
Let the enchiladas cool for a few minutes, then garnish with sliced avocado, fresh cilantro, and lime wedges.
women-owned, family-run
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
