Ingredients:

2 Tablespoons of Olive Oil
1 Fresno Pepper (Jalapeno if desired), seeded and chopped
1 Yellow Onion, chopped
2 Shallots, chopped
3/4 lb. Dungeness Crab meat 1 Teaspoon Cumin
1 Clove of Garlic, finely chopped
1 Dozen Corn Tortillas
1/2 cup Corn or Vegetable oil
1 8 oz Can of your favorite enchilada sauce
8 oz. Monterey Jack cheese grated
2 oz. Sliced Olives
1/2 cup Scallions, sliced in thin rounds
1/4 cup Fresh Parsley, chopped
Cooking Directions:

Heat olive oil in a skillet to medium hot. Add chopped onions, shallots and Fresno pepper until onions are translucent. Add garlic and cumin. Let cool and stir in 1/2 of the Monterey Jack cheese and the crab. Heat enchilada sauce in a skillet and dip corn tortillas in sauce only long enough to soften. On a cutting board, fill each tortilla with the mixture, and roll up. Place the filled tortillas in a teflon lined baking pan tightly side by side. Evenly pour the enchilada sauce over the tortillas. Sprinkle next with the remaining Monterey Jack cheese. Garnish with the sliced scallions and olives. Bake in a 325 degree oven for 20 minutes. Finish with garnish of parsley.