Dungeness Crab Chimichanga

Ingredients

• 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

Preparation

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.