This post was yesterday's lunch. I feel great posting it because as I write Honey is eating the rest of it and moaning deliriously while doing so, so it's almost like it is tonight's post :) Also? It was delicious! The most delectable 'home lunch' anyone could have in the middle of the week. I mean, who eats fresh dungeness crab in the middle of the week? Unless you're from the Pacific Northwest that is. Oh the crab...
So... this recipe was actually inspired by our Tuesday dinner guests, B,D and fam. We, of course had crab. Remember that dinner? We are on a crab binge, as I said. Pretty soon we will be so sick of crab I won't even be able to look at it; until then, bear with me. Anyway, after our crab dinner, B&D mentioned a delicious meal they had at a mexican restaurant while travelling: crab enchiladas... hello?!?! She said it was basically just crab inside with a green sauce; I'm totally on it.
Here is my middle of the week 'nooner' dungeness crab enchiladas, Ellen style, ala the D's...
3 medium tomatillos, roasted (see below)
1/2 walla walla sweet onion, chopped
1 Tablespoon chopped jalapenos, canned or fresh
1 garlic clove, crushed or chopped plus 1 garlic clove, crushed or chopped
about 1/2 cup vegetable broth
1 Tablespoon Earth Balance plus 1 Tablespoon Earth Balance
4 green onions, chopped
1 1/2 cups kale, chopped fine
Salt & Pepper
about 2-3 cups fresh cracked dungeness crab
6 handmade tortillas, or the basically hand made ones from the groc. store
1- 1 1/2 cups vegan cheese, shredded (you can also use regular cheese... since the crab isn't vegan; it's just that all we have around here is vegan cheese!)
Tofutti sour cream
Green onions, chopped, for garnish
Husk tomatillos, wash and roast in oven for about 15 minutes @ 350, until soft and roasty.
While tomatillos are roasting, chop onion and kale, then heat Earth Balance in a pot.
In the Earth Balance pot, on medium/high heat, sautee the garlic clove, jalapeno and chopped onion for about 2 minutes. When tomatillos are done, squish them up and add them to the onion garlic mix. Cook for 2 minutes then add the vegetable broth and salt and pepper.
Now is the time to blend your tomatillo sauce. I have a hand mixer which makes everything way easier; I can mix it right in the pot and avoid dirtying another aparatus. If you don't have a hand mixer, transfer to a blender; blend then return to pot. If your sauce isn't 'saucy' enough, add a little more vegetable broth.
In a sautee pan, heat the other tablespoon of Earth Balance and sautee the other garlic clove and chopped green onion. To that, add the kale mix and sautee for about 3 minutes. Give it a little salt and pepper, stir and then once the kale is soft, turn the stove off and cover with a pan to let wilt a little more. Kale is sturdy so you don't have to worry too much.
Turn your oven on 350 to preheat and prepare a square baker dish by spraying or coating with Earth Balance.
To assemble, take one tortilla; cup it in your hand and line the middle with the wilted kale. On top of that, line with the fresh crab then fold the ends inward, creating a roll. Place it in your prepared baker, folded side down. Repeat for all tortillas and filling.
When all your tortillas are filled and placed in the baker, take your tomatillo sauce and pour over the top of your tortillas. Top that with the shredded cheese.
Cover with tin foil and bake for 15 minutes. At 15 minutes, remove foil and cook for another 10 minutes. Voila; you're done!
By itself or with a lovely green salad; this meal is rich and filling and quite the decadent Wednesday lunch. Thank you B&D for the fantastic idea!