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Dungeness Crab Chimichanga

Dungeness Crab Chimichanga

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

Coastal Living SEPTEMBER 2005

  • Yield: Makes 8 servings

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

Combine first 8 ingredients in a large bowl.

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.

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.

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Dungeness Crab Chimichanga Recipe

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