Shrimp and Crab Enchiladas

Delicious! This has become one of our go-to recipes after I discovered it here a few months back. So tasty!

I sauté the shrimp lightly with cumin(to taste) and olive oil in a large frying pan. I then add the crab along with a can of cream of chicken(or mushroom) soup and a can each of drained corn and black beans for the filling. I take a heaping scoop of filling and sprinkle of cheese and roll up the tortillas, placed in 9×11 baking dish, and then top with Herdez guacamole salsa. I then add more shredded cheese and bake as directed. Serve with sour cream & diced tomatoes and sliced avocado. My family loves it every time! I’ve even made it with chicken instead of seafood mixture. Yummy!!

This needs some tweaking. It needs more crab meat! 1 can isn’t enough. Next time I will use flaked crab meat. The tortillas were a bit soggy even though I added the green sauce after 15 minutes of baking. Next time I’ll bake for 30 minutes and add it for the last 15 minutes. It’s worth another try.

I made this dish as written with one exception. I used flaked imitation crab meat. This was super simple and we loved it. Definitely will make again.

This was okay but not as great as I would expect a recipe that calls for both crab and shrimp. It was a bit too bland for me. And I agree with another reviewer, it would have been better using imitation crab, with its chunkier texture, rather than a can of crab.

Love all the tips from reviewers and used several. Used shrimp per recipe, but substituted Bay Scollops in lieu of crab. Sautéed with butter, garlic, 2 tsps Cumin and small can of mild chilis before rolling in tortilla. Doubled the cheese amount and used pepper jack. Broiled at the end to brown the cheese topping. Used white corn tortillas. Flavor was perfect but didn’t plate well for me. The tortillas didn’t roll well and crumbled when serving. I must need more practice. User error. Still, family loved it and will do again for sure.

I added a tablespoon of sauce inside before cheese and rolling. First time I tried this and family is always talking about it.

I used smoked oysters with the crabmeat and shrimp. Red enchilada sauce and then topped my cheese with real bacon bits and olives! Delicious!!

I would give less than one star if I could. A really expensive dish which was tasteless, bland, runny, curdled and just plain horrible. Followed the recipe to the T but what a disappointment. Looking back on others who had the same problem I don’t know how anyone could give this anything higher than a 2. Keep looking if you want a decent recipe, this one doesn’t even come close to being edible.

I enjoyed this recipe. I followed a lot of other reviews and sauteed the shrimp in olive oil with onion, garlic, red & green peppers. I also added black olives ,cream cheese and fresh chopped tomatoes. My daughter who’s a very picky eater loved them and had seconds. I will definitely add this to my collection. Thanks ChristyJ!!!

I’ve made this numerous times!! Everyone loves it! I took notes from another review who added more crab and black olives and cooked my prawns in onion and garlic before assembling..so so good thx for recipe!!

Made this to fit where I live in the Pacific NW. I used shrimp meat rather than med shrimp and fresh crab that I caught and used more crab than 1 tiny can. I used my own green salsa I canned. Yum!

I did not like this at all. I think it was the canned crabmeat.

Followed the directions as written. We loved it. Will definitely be making it again.

Gotta love when people say this is great but then proceed to say how they changed the recipe extensively like a few of these folks. Don’t do that, we don’t care about your variation. I stuck with the recipe and it was enjoyed by all.

I live in Washington and would never use canned crab when fresh is available 15 minutes off the dock. I made it with fresh Oregon Shrimp meat and this made for an awesome meal.

This is absolutely wonderful. My tortillas were soft taco size, and I got 11 perfectly filled enchiladas. I did have Kraft Mexican shredded cheese instead of the Jack, but I doubt that made a lot of difference. The only change I did make was to pour a bit of sauce in the pan first to prevent sticking, a little bit on top of the filling before rolling, and only poured enough on top to cover them. We do not like swimming enchiladas.

Very good as is bit you can easily change it up

I followed the suggestion of other reviewers and doubled the crab meat, otherwise made it as stated, and it was wonderful. They go together in no time but taste like you worked hard on them. I did use corn/flour combination tortillas, had never used them before and they were great. We made short work of them so will make these again and again.

I agree with another review. It was good, but not terrific. I was looking for something like the “Cancun seafood enchiladas” once serves at the Chi Chi’s restaurants, and this was not it. It’s good, but maybe my expectations were to high from the restaurant experience. I may experiment with this recipe as a base to try to duplicate that taste.

My first enchiladas and they were great! I used smaller tortillas because I’m not feeding godzilla! I cooked the shrimp in olive oil and chopped garlic, adding fresh lemon juice at the end. I agree, one can of crab is not enough but I am fortunate enough to get fresh Dungeness crab (used one whole crab, about 8 oz.) Also used (hot) red sauce! Yummy!