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 ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.