Crab Chimichangas with Salsa Mayo and Cilantro Créme Friache

Keith Winfield from Bremerton, WA received a bronze medal in main dishes for his “Crab Chimichangas with Salsa Mayonnaise and Cilantro Creme Fraiche,” serve with Southwest Orzo, a recipe which won the 1992 Bite of Seattle.

4 Warm flour tortillas
Crab mix
Salsa mayo
2 C. Jack cheese

Crab Chimichanga Mix:
1 lb Cream cheese
4 oz Chicken stock
3/4 lb Cut corn
1/4 C Diced red bell peppers
1/4 C Diced green bell peppers
2 tbsp Ancho chili powder
1 tsp Salt
2 tsp Dill
2 tsp Tarragon
2 tsp Basil
1/2 lb Dungeness crab meat

Melt cream cheese in the chicken stock. Stir well until smooth.
In a mixing bowl, combine the remaining ingredients. Then add the melted cream cheese mixture and blend well.

Salsa Mayo
1/4 C Sour cream
1/2 C Mayonnaise

1/2 C Salsa
Buttermilk to taste

Combine ingredients and mix well.

Cilantro Créme Friache
1/2 bunch Cilantro
2 C Sour cream
Salt to taste

Blend the cilantro with a touch of water, add to the sour cream and season to taste with salt.

Southwest Orzo
24 oz Cooked orzo
1/2 C Heavy cream
2 tbsp Butter
1 C Asiago
1/2 C Roasted Anaheim chilies
Salt and pepper to taste

Sauté the orzo in butter over low heat. Add the heavy cream and bring to a boil. Allow it to reduce by one quarter.
Add the asiago and continue to stir until melted.
Add the chilies and adjust with salt and pepper to taste.


Wrap four ounces of crab mix and 1/4 cup of cheese inside flour tortilla. Deep fry until golden brown.
Serve with salsa mayo and guacamole (optional).

Serves: Four

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