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 Spring Hill Firehouse Jack Cheese
as needed for garnish, cilantro sprigs and lime wedges
Tomatillo Salsa:
1¼ lb. tomatillos
2 tsp. vegetable oil
1 cup minced yellow onions
¼ cup Triple Sec
1 cup chopped cilantro
4 poblano chiles, roasted, seeded, peeled
2 serrano chiles, seeded and minced
½ cup freshly squeezed lime juice
1 Tbsp. grated lime zest
In food processor, pulse cream cheese, fromage blanc, cilantro, lime juice, serrano chiles and lime zest. Fold in crab; season with salt and pepper. Soften tortillas by dipping into 350°F oil in deep fryer, or in oil in a saute pan over medium heat. Spoon ½ cup crab mixture into each tortilla; roll up.
For each serving, to order: Place one tortilla in an ovenproof dish; spoon ¼ cup Tomatillo Salsa on top and sprinkle with ¼ cup grated cheese. Bake in 350°F oven 10 minutes or until filling is hot and cheese is melted. Garnish with cilantro sprigs and a lime wedge.
To make tomatillo salsa: Roast tomatillos in 400°F oven 10 minutes; remove husks. In large saute pan, heat oil over medium heat. Add onions; saute until soft and golden. Deglaze with Triple Sec. In blender, puree tomatillos and onions with remaining ingredients until smooth. Yields 6 cups.
