Avocado And Crab Enchiladas

Course : Seafoods
Serves: 6
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1/4 cup chopped onion -- finely chopped
1/4 cup black olives -- chopped
1/4 cup fresh mushrooms -- sliced
2 tablespoons butter
1 pound crab meat -- fresh or frozen
1 medium avocado -- mashed
1 1/2 cups sour cream -- divided
1 teaspoon lemon juice
3 dashes tabasco sauce
12 tortillas tortillas
2 Cup peanut oil -- hot
1 cup cheddar cheese -- grated

Preparation / Directions:

Saute onion, chopped olives and mushrooms in butter. Remove from heat and stir in crabmeat, avocado mixed with 1 cup sour cream, lemon juice and Tabasco sauce. Dip each tortilla into hot oil and drain on absorbent paper. Fill each tortilla with some of the crab mixture, roll and place seam-side down in buttered 9 by 11 inch casserole. Cover with remaining sour cream and sprinkle with cheese. Bake at 350 for 20 minutes and serve immediately.

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