Crab Enchiladas

Enchiladas de Cangrejo

Preparation info
  • 10 to 12

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

This was one of the dishes I learned when I was studying with Lillian Haines in California, trying to build an international repertoire of catering dishes. With some minor changes I have used it time and again.

According to Lillian, the recipe originated not in Mexico—but in U.S. regional rivalry. During a convention of U.S. mayors, an argument arose about who cooked crab better, people on the East or West Coast. As a result, crab-cooking contests were held on both coasts and the wi