Dungeness Crab Enchiladas

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.