From: Chef Adam Mali, Nick's Cove Restaurant, Marshall, CA. Yield: 24 servings. 1½ lb. California cream cheese 3 cups Bellwether Farms Fromage Blanc 1½ cups chopped cilantro ¾ cup freshly squeezed lime juice 4 serrano chiles, seeded and finely minced 2 Tbsp. grated lime zest 4 lb. picked Dungeness crab meat to taste, salt and black pepper 24 8" tortillas as needed, vegetable oil 6 cups tomatillo salsa (recipe follows) 6 cups grated ...
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