Crab Enchiladas

Crab Enchiladas

I was seriously at a loss as to what to make the other night.  Autumn, from FB, inspired me to make this dish.  Not that this was what she made last night but she definitely got me thinking.  Baked squash with crab meat morphed into this Dukan Diet Recipe.  I LOVE Mexican food.  These were delicious.

CRAB ENCHILADAS

2 large zucchinis, cut thinly, lengthwise (I used my mandolin and set it to 1/4 inch)
1 cup crab meat, shredded (you can use imitation too!)
1 egg white, beaten with a fork
2 T onion, finely chopped
2 T red bell pepper, finely chopped
2 light string cheese (string them into about 6 strings each)
1 cup enchilada sauce (I use Trader Joe’s, no sugar, no fat)

Crab Enchiladas

Boil some water in a large pot and drop your zucchini tortillas in the hot water for about 1 minute.  You can do this in batches if your pot isn’t large enough.  Remove from water and dry on paper towels.  In a small bowl, mix together the crab, egg, onion and bell pepper.

Crab Enchiladas

To assemble:  Place two or zucchini strips next to each other, lengthwise, overlapping the edges about 1/4 inch.  Place 1/4 of the crab mixture down the middle of the zucchini, along with 1/4 of the cheese. Pour 1/4 cup of the enchilada sauce in the bottom of a square baking dish.  Roll each enchilada up and carefully place in the baking dish.  Cover the zucchini with the rest of the enchilada sauce and bake at 375  for 25 minutes.  You can serve with your favorite salsa or hot sauce and some fat free sour cream.

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