Dungeness Crab Chimichanga

Serve these roll-ups hot or cooled for a seaside picnic.

Yield: Makes 8 servings
Recipe from Coastal Living

More From Coastal Living


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Dungeness Crab Chimichanga Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy