Crab Enchilada Casserole

Name: Crab Enchilada Casserole
Yield: serves 4 to 6
Ingredients: 10 6-inch corn tortillas; 1 7-ounce jar salsa verde (medium to hot); 1 7 1/2-ounce container crème fraîche; 1 teaspoon extra-virgin olive oil; Easiest Crab Salad (page 46); 8 ounces semihard cheese (page 23), grated (2 cups); Kosher salt and freshly ground black pepper to taste

December 22, 2011

ALL SUMMER LONG we find thousands of uses for crab. Crab soup, crab salad, crab sandwiches—there’s no dish that doesn’t taste better with crab. We created this recipe with leftover Easiest Crab Salad (page 46), but if you can’t get Dungeness crab, substitute blue crab, chopped prawns or bay shrimp, or even lobster in this recipe.

Recipe notes

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