Crab Enchiladas

The perfect twist on a classic Mexican staple, these crab enchiladas are a surefire way to pleasantly surprise your guests with a healthy serving of seafood! – Kristin


Crab Enchiladas

  • Author: Kristin
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 1 hour
  • Yield: 10 enchiladas 1x



  • 1 tbsp olive oil
  • 1 white onion, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 2 fresh jalapeno chilies, seeded and minced (I leave these out when I make this for my daughter)
  • 8 oz fresh lump crab meat (fresh as opposed to canned is definitely the way to go when making these)
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 3 cups shredded jack cheese
  • 1/2 cup chopped Italian parsley
  • 1/2 cup mayonnaise
  • 1 tbsp worcestershire
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 2 cups enchilada sauce
  • 10 white or whole wheat flour tortillas, approx 7 to 8 inches in diameter


  1. Preheat oven to 350°F.
  2. Pour oil into a 10″ – 12″ frying pan over medium heat. When hot add onion, garlic, and jalapenos. Stir frequently until onion is limp, about 5 – 8 minutes.
  3. In a large bowl mix crab, spinach, 2 cups of the cheese, parsley, mayonnaise, worcestershire, chili powder, cayenne, and onion mixture.
  4. Spread about 3/4 cup of the enchilada sauce in a 9 x 13 inch baking dish.
  5. Spoon about 1/2 cup of the crab mixture along the center of each tortilla, rolling tortilla around filling. Arrange filled tortillas in a single layer over the sauce. Top evenly with with remaining sauce and cheese.
  6. Bake until cheese is brown and bubbling, about 30 minutes. Let cool for at least 5 minutes.