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

Recipe by Coastal Living September 2005

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Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients in a large bowl.

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  • 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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