DUNGENESS CRAB CHIMICHANGAS

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DUNGENESS CRAB CHIMICHANGAS image

Categories     Shellfish

Yield 8 servings

Number Of Ingredients 10

l/2 cup sliced green onion
1 pound fresh lump crabmeat, drained and picked over
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 jalapeno slices, drained
8 (10-inch) flour tortillas
Canola oil

Steps:

  • 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. Makes 8 servings.

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