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Crab Enchilada’s “Big Herm” style

Crab Enchilada’s “Big Herm” Style
RICHMOND, Va. – Fan favorite Big Herm Baskerville, from Big Herm’s Kitchen and Catering was back in the kitchen to walk us through how to create his flavorful Crab Enchiladas. For more information you can visit http://www.bighermskitchenrva.com

CRAB ENCHILADAS :
1-lb crab meat
2-TBL butter
1-garlic clove sliced
1/4 -cup scallions diced
2- TBL jalapeños diced
1- cup mushrooms
1/4- cup black olives
1- TBL habanero pepper
1- tsp Ole Bay season
8- corn tortillas
12- ounces of tomato sauce
1 1/2- cups of mixed cheese
Directions:
Large skillet melt butter, sauté garlic, onions, mushrooms and Jalapeños. Add in Olives, pepper, crab and Ole Bay. Cook additional 2-3 mins.
In warm tortilla spoon filling on each of the 8. Roll up and place seam down in Casserole dish. Place sauce on top and cheese.
Bake 10-15 mins on 325