Dressings & Sauces
||Crabmeat Chimichangas with Papaya Salsa
1 Each(s) package eggroll wrappers
8 Ounce(s) fresh crabmeat
8 Ounce(s) monterey jack cheese
1 Each(s) can whole green chiles, thinly sliced lengthwise
1 Each(s) half inch of vegetable oil in pan for frying
1 Each(s) ripe papaya, halved, seeded and chopped coarse
3 Tablespoon(s) minced shallot
2 1/2 Each(s) inch fresh jalapeno chile, chopped fine
2 Tablespoon(s) minced fresh cilantro
3 Tablespoon(s) fresh lime juice
1/2 Teaspoon(s) salt
Combine papaya, shallot, jalapeno, cilantro, salt and lime juice in a bowl. Cover and chill for an hour before serving.
Slice cheese lengthwise into strips. Place crabmeat, 1-2 strips of cheese, and afew green chiles in an eggroll wrapper. Roll up and seal. Heat vegetable oil in deep, heavy pan. Fry eggrolls until golden brown. Serve with chilled Papaya Salsa.
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