ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Dungeness Crab Chimichanga

Yield Makes 8 servings
Serve these roll-ups hot or cooled for a seaside picnic.


  • 1/2 cup sliced green onion
  • 1 pound fresh lump crabmeat, drained and picked
  • 1 (8-ounce) container sour cream
  • 1/2 cup shredded Monterey Jack cheese
  • 2 cups baby spinach, coarsely chopped
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup diced tomato
  • 1/4 cup pickled jalapeño slices, drained
  • 8 (10-inch) flour tortillas
  • Canola oil

How to Make It

  1. Combine first 8 ingredients in a large bowl.

  2. Heat tortillas according to package directions. Spoon 1/2 cup crab mixture down the center of each tortilla. Roll up tortillas, making sure to fold in the ends.

  3. Pour oil to the depth of 2 inches into a Dutch oven; heat oil to 350°. Fry chimichangas in batches 7 to 8 minutes or until golden. Drain well on paper towels.