Crab and Avocado Enchiladas
This Crab & Avocado Enchiladas recipe is brought to you by Old El Paso.
So…pretty sure that whenever I’m in a restaurant and see the word “crab” on the menu, the first thing that comes to mind is not the rich, salty, delicious shellfish that I love to eat. Oh no, that would be too reasonable. My word association with crab as a food blogger at age 31 is apparently the same as when I was 6.
I’m guessing some of you know who I’m talkin’ about.
Oh yes. Without fail, the second I hear someone mention crab, the singer of my favorite “hot crustacean band” inevitably comes to mind. Which then inevitably cues up the song that stays in my head all day, about how “this little snail here knows how to wail here, that’s why it’s hotta down in the wata, yeah we in luck here, down in da muck here, unda da sea.” Which then inevitably requires me to follow that up by belting out “Part Of Your World” (because who didn’t want to be Arial back in the nineties, or ahem, today). Which then inevitably makes me want to research sunny beach vacations where I can “explore that shore up abooooooooooooove.” (Stop! DRAMATIC PAUSE!) “Out of…the sea. Wish I…could be. Part…of…your….”
I digress.
(See?! This is precisely what I have to deal with in my Disney-musical-loving mind.)
How about we pick up a dinglehopper instead and dive into these killer good Crab & Avocado Enchiladas?
