Getting Crabby, Mexican Style

Sam Choy
By Sam Choy
Wednesday - January 02, 2008
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This week Miss Hawaii USA Alicia Michioka Jones and Justine Michioka mix beauty with good taste.

This show aired originally in April 2004.


For Enchiladas:

* 1 1/4 cups crabmeat
* 6 corn tortillas
* 2-3 tablespoons vegetable oil
* 6 tablespoons minced onions
* 10 ounces shredded jack cheese
* butter

Preheat oven to 400 degrees. Saut crabmeat in butter. Fry tortillas in oil until soft. Place one-fourth cup crabmeat in the center of each tortilla. Sprinkle with 1 tablespoon onion and spoon 1 tablespoon of Salsa con Tomatillos (see recipe below) on each.

Roll each tortilla (now called an enchilada) and place seam side down in a shallow baking dish.

Cover with the remaining salsa, sprinkle generously with cheese and bake for 10 minutes or until cheese is melted.

Serve with sour cream and garnish with black olives.

For Salsa con Tomatillos:

* 2 (10-ounce) cans tomatillos (drained, reserve liquid)
* 1/4 cup vegetable oil
* 2 corn tortillas
* 2 fresh jalapeno chilies (seeded) and chopped, or 2 (3-ounce) cans chopped chilies (for a milder taste)
* 1/2 cup onions
* 1/4 cup vegetable oil
* 1 clove garlic
* 1 teaspoon salt
* 1/2 teaspoon cumin
* 1 teaspoon cilantro (optional)
* sugar (just a dash)

Fry tortillas in oil, browning lightly. Crumble fried tortillas into tomatillos liquid and let soften. Blend or process mixture and tomatillos until smooth. Saut chilies and onions in one-fourth cup oil until onions are soft. Crush garlic with salt, cumin and cilantro; add to chilies and onions. Cook for 5 minutes.

Add blended tortilla mixture and cook for 5 minutes. Set aside.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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