1 small onion, diced
8 ounces lump crab meat½ lemon
6 corn tortillas
Olive oil (spray)
½ cup Herdez red or green salsa (or your favorite fresh salsa)
2 ounces grated white cheese
Preheat oven to 350 degrees.
Bring about an inch of water in a steamer pot to boil. Put the onion in the top part and steam about 5 minutes. Remove from heat.
Unless you just boiled and cracked the crab, put the crab in water with the juice of the half lemon. Drain thoroughly.
Heat a cast iron skillet on medium heat. Spray each tortilla just before putting it in the pan; heat until warm and flip. Remove from pan and fill tortilla with about a tablespoon of onion and a tablespoon of crab. Roll up and put in an 8x8 baking pan. Repeat with each (you'll have 5 across and one down the side).
Pour salsa across the top and sprinkle with cheese. Bake for 10 minutes or until cheese melts and enchiladas are bubbly. Serve immediately.