Avocado and Crab Enchiladas

Every time I buy crab, I make crab cakes. I love crab cakes. This time I wanted to be a bit different and have some crab enchiladas. They were very good but I missed my crab cakes. I think the avocado would be great with, say, black beans.

AVOCADO and CRAB ENCHILADAS

1 medium onion, chopped
15 black olives, chopped
1/2 pound crab meat, fresh or frozen
1 avocado, mashed
1 cup reduced fat sour cream
1 tablespoon lemon juice
3 dashes Tabasco sauce
6 corn tortillas (you can use flour, I prefer the taste of corn)
4 ounces shredded Monterey or Pepper Jack cheese -- grated

2 teaspoons butter

1 clove garlic, minced

Saute onion and garlic in butter until onion is softened. Remove from heat and cool.

Remove two tablepoons of the cooled onions and garlic and add 1/2 cup of the sour cream. Spoon half of that into the bottom of a small casserole dish (you will have aprox. 6 enchiladas). The other half is added for the top of the enchiladas.

Mash avocado in a bowl and add the remainder of sour cream, Tabasco, lemon juice, s and p, chopped black olives, crab, shredded cheese (reserving two tablespoons of cheese for the topping) and the remaining cooled onions and garlic. Stir to combine and spoon into enchiladas. Lightly roll and place seam side down in the casserole dish. Smooth the remainder of the reserved sour cream mixture on top of the enchiladas and sprinkle with the reserved cheese.

Cover and place in a 375F oven for about 40 minutes.