Menu Inspiration

Creamy Crab & Shrimp Enchiladas

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These Crab and Shrimp Enchiladas are crafted to satisfy cravings and leave a lasting impression. Try out this fusion of succulent crab and tender shrimp enveloped in a harmonious dance of spices and seasonings encased in warm, soft tortillas. This seafood masterpiece promises to be the showstopper your customers never knew they were craving. From enticing flavors to the ease of preparation, we've got your foodservice success in mind every step of the way.


16 oz. Bountiful Harvest® Canned Black Beans, drained and rinsed
6 oz. Pierport® Lump Crab Meat
2 cups Pierport 16-20 Fully Cooked Shrimp, thawed and chopped
½ cup Green Salsa, divided
1.5 cups Fair Meadow® Shredded Colby Jack Cheese, divided
½ cup Shamrock Farms® Sour Cream
2 Tbsp. Shamrock Farms Butter
2 Tbsp. Katy's Kitchen All Purpose Flour
½ tsp. Katy’s Kitchen® Chili Powder
¼ tsp. Katy’s Kitchen Ground Cumin
Pinch Katy’s Kitchen Salt
1.5 cups Katy’s Kitchen Chicken Broth
¼ cup Shamrock Farms Half and Half
8 Vista Verde® Corn Tortillas
Garnish Markon® Shredded Cabbage
Garnish Markon Cilantro, chopped


  1. Preheat oven to 375°F. Spray a 9 x 13 in. baking dish with cooking spray.
  2. In a medium bowl, stir together beans, crab, shrimp, 1/4 cup salsa, 1/2 cup cheese, and sour cream. Spoon about 1/3 cup of this filling down the center of each tortilla, fold sides to the middle to cover the filling, and place a rolled enchilada seam side down in the prepared baking dish. Enchiladas should fit tightly together in the pan.
  3. Melt butter in a skillet over medium heat. Whisk in flour until combined. Slowly add chicken broth, about 1/4 cup at a time, whisking constantly to keep the mixture smooth. When all chicken broth is added, bring to a simmer. Stir in chili powder, cumin, salt, 1/2 cup cheese, 1/4 cup salsa, and half and half. When the cheese is melted, turn off the heat and pour the sauce evenly over the prepared enchiladas.
  4. Cover the dish with foil and bake for 30 min. Remove the foil, and sprinkle the remaining 1/2 cup cheese over the top. Bake an additional 5-10 min until cheese is melted and bubbly.
  5. Serve enchiladas on a bed of shredded cabbage and garnish with chopped cilantro if desired.

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