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Nutrition Facts
Serving Size 1 (379g) Recipe makes 4 servings
Calories 817
Calories from Fat 562		(68%)
Amount Per Serving		%DV
	Total Fat 62.5g	96%
	Saturated Fat 37.4g	187%
	Monounsaturated Fat 18.1g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.0g
Cholesterol 348mg		116%
Sodium 1078mg		44%
Potassium 584mg		16%
Total Carbohydrate 31.1g		10%
	Dietary Fiber 3.9g	15%
	Sugars 3.7g
Protein 35.4g		70%
detailed view... how is this calculated?

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Recipe #71240 | 1¼ hours | 15 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Michelle S.
Sep 12, 2003

I had this at a church dinner years ago and HAD to have the recipe! It is deceptively flavorful and so rich. A nice Mexican rice and a dab of sour cream and avocado salad are tasty additions to make a complete meal.

SERVES 4 (change servings and units)

Ingredients

8 corn tortillas, quartered,divided
1 cup chopped seeded green chili pepper or canned chile
12 ounces crabmeat or imitation crabmeat
1 1/2 cups shredded cheddar cheese, divided
1/2 cup chopped red onion
1 tablespoon chopped fresh cilantro
2 cups heavy cream
2 eggs
salt and pepper

Directions

1
Preheat oven to 350 degrees.
2
Grease an 8 inch square pan.
3
Layer 4 of the quartered tortillas covering the bottom of pan completely.
4
Combine peppers, crab, 1 c.
5
cheese, onion, and the cilantro.
6
Whisk together cream and eggs: stir into crab mixture.
7
Add salt and pepper to taste.
8
Pour over tortillas.
9
Top with remaining quartered tortillas and remaining cheese.
10
Bake for 45 minutes.

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Featured Reviews for This Recipe

From: jrivera

On Nov 16, 2009

We really loved the flavor of this. I wonder if it would be better to use the crunchy type tortilla chips instead of the corn tortillas because they were hard to eat. And I agree with the others about putting the cheese on top in the last 10-15 minutes of cooking time. Besides those things, it was wonderful and I will definitely be making this again!!!

0 people found this review helpful

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From: MaddieLC

On Aug 6, 2008

I was not a fan. The consistency and texture was not desirable. Will not make again.

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From: Vina

On Mar 7, 2004

This was so incredibly, awesomely, freaking good! Because I wanted leftovers I upped the amounts a bit and used half shrimp with the "crab" chunks. I used 12 tortillas, 3 eggs, and 1/2 cup sherry instead of extra cream (just because I love sherry with seafood!) I also used quite a bit more cilantro than called for because we LOVE its flavor. I'm laying claim to the leftovers for my lunches this week and this is going into the folder I use for dishes I want to make on a regular basis. Thank you so much for posting this terrific and easy dish!

6 people found this review helpful

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From: Susan Lee

On Sep 18, 2003

Unique! Rich! If you are seeking a really different and delicious seafood/Mexican dish this is IT!!! Would be a stunner at a dinner party - and a small portion goes a long way! I am glad you insisted on getting this recipe at your church dinner! Thank you for sharing it.

4 people found this review helpful

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