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.

Preparation:

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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