We had some crab left from our last adventure so it was time to invent.  Years ago we frequently ate at a hotel restaurant in beautiful downtown Edinburg, Texas and I almost always ordered their chicken envueltos.  I’ve never seen the dish since and while I have no idea why it popped into my head, when the vision of a crab version appeared resistance was futile.  This is a simple prep, or should be if you just let it be simple.  I got creative and added shoyu braised shiitakes and boosted the white enchilada sauce with minced chipotle peppers which added time to the front end.  You could sub a can of green chilis for the chipotles and just eliminate the shrooms.  They were good but unnecessary.   I had planned on a crab-water spinach (onchoy) blend but I waited too long to fix the onchoy, bummer.  Anyway, this lends itself to a sextillion variations, is almost super healthy and will give you a very satisfying case of happy belly.

Envueltos for 2

6 corn tortillas, softened in water or oil

1 1/2 cups cooked crab meat, warmed

Shredded lettuce to cover plate

Diced tomato for garnish

Prepare the lettuce bed, soften the tortillas, roll up the crab into envueltos and plate.  Garnish with tomato after saucing the envueltos

Chipotle white sauce

Note: Taste the sauce while adding peppers, too little is OK, too much is disappointing

1 cup sour cream or plain yogurt

1/2 cup stock (lobster stock was used here)

2 dried chipotle peppers

1 clove garlic, minced

Salt to taste

Soften the peppers in warmed stock and then seed and mince.  Mix the minced pepper and garlic with the sour cream in a sauce pan over low heat.  When warm whisk in the warmed stock a little at a time until all added.  Add more stock for a thinner sauce.  Ribbon the sauce over the envueltos, garnish and serve.