If you’re searching at Seafood Chimichanga Recipe then you are on the right blog page. In this post, I’ve shared the 2 Best Seafood Chimichanga Recipe With White Cream Sauce And Crab that you’ll love greatly I’m sure.
What Is Chimichanga?
Chimichanga is a deep-fried burrito that is popular in Tex-Mex and other Southwestern American cuisines. It is prepared by filling a tortilla with different ingredients, including rice cheese, beans, and meats like machaca (dried food), Carne Adovada (marinated meat), or the Carne Seca (dried meat) or chicken shredded before wrapping it in an oblong package. Then it is deep-fried. It is often served with salsa, guacamole, or sour cream and carne asada.
The source of the chimichanga’s origins is a mystery. According to some sources it was created in Mexico and in others, it was a result of a mistake it was discovered in Arizona, United States. Based on the variation Chivichanga which is a specialty of Mexico One derivation suggested that immigrants from in the United States brought the dish along, mostly through Sonora and into Arizona.
Best Seafood Chimichanga Recipe With White Cream Sauce
The Best Seafood Chimichanga Recipe using white Cream Sauce is a crowd favorite and is a great griddle-top dinner. Delicious crab and shrimp are served with a rich creamy sauce, all cooked over the top of the griddle. The griddle’s top provides ample space to cook everything which is incredibly flavorful and makes clean-up easy.
Preparation Time: 10 Minutes Cook Time: 40 Minutes Total Time: 50 Minutes
Type: Side Dish Cuisine: American Yield: 16 Serving
Keyword: Best Seafood Chimichanga Recipe With White Cream Sauce
Ingredients
Seafood Cream Sauce:
- 1/2 cup King Arthur All-Purpose Unbleached Flour, Recommended
- 1/2 cup butter
- 1/2 cup chopped fresh cilantro leaves
- 4 cups half-and-half, warmed
- Salt and freshly ground pepper to taste
Seafood Chimichangas:
- 4 tablespoons butter
- 3 fresh jalapeno peppers, seeded and finely chopped
- 1 cup finely chopped green onions
- 4 garlic cloves, finely minced
- 1 pound fresh bay scallops
- 2 pounds shrimp, shelled and deveined
- 4 medium-sized tomatoes, seeded and chopped
- 1 pound fresh jumbo crabmeat, picked over
- 1/2 cup chopped fresh cilantro leaves
- 16 Romero’s 12″ Flour Tortillas, Recommended
- Salt and freshly ground pepper to taste
- Oil for frying
Accompaniments:
- Shredded lettuce
- Additional chopped cilantro
- Additional chopped green onions
- Guacamole (optional)
Directions
For Chimichangas:
The butter is heated in a large skillet on medium-high heat. Saute onions, jalapeno peppers, and garlic until the onion is soft. Meanwhile, toss the tomatoes into the skillet and heat for one minute. Add the seafood, crab meat, scallops, and 1/2 cup chopped cilantro. Sauté for two to three minutes, or until the shrimp turn pink and the scallops become opaque, stirring regularly. Remove from the heat. Adjust seasoning to taste with pepper and salt. Discard 2-3 tablespoons of sauce from the pan, and then use to make Seafood Cream Sauce.
For Seafood Cream Sauce:
Make butter by melting it in a pan on medium heat. Stir into flour and cook continuously stirring, for two to three minutes or until golden and bubbly in hue. Bring to a boil, then reduce to low heat and continue to cook until the sauce thickens. Remove from the heat and mix with ingredients such as (2 Tablespoons of Seafood Liquid that is derived from Chimichangasfilling) as well as 1/2 cup of chopped cilantro. Set aside to keep warm. This recipe makes 4 cups.
Place 1/16 of the seafood on flour tortillas fold the ends over and roll them up burrito-style. Repeat until tortillas are full.
Prepare about 3/4-inch to 1-inch from oil into a pan at medium-high temperatures. Once the oil is hot, cook up to 2 chimichangas each time, seam-side-down (do not overcrowd the pan.) Fry until golden, flip and cook the opposite sides until they are golden. Drain in a brown paper bag lined with paper towels. Keep warm. Repeat the process until all chimichangas have been ready to be fried.
To Serve:
Serve the chimichanga(s) on top of a salad bed and pour Seafood Cream Sauce on top then spoon a spoonful of Guacamole on top (if you wish) then garnish the dish with chopped green onions and cilantro If you wish.
Have a peek at my 5 Best Mulitas Recipe if you are interested.
Nutrition Information
Amount per serving And % Daily Values
Serving: 16 Calories: 449 | Total Fat33.3g – 43% | Saturated Fat 13.9g – 69% | Cholesterol 151mg – 50% | Sodium 634mg – 28% | Total Carbohydrate 16.9g – 6% | Dietary Fiber 2g – 7% | Total Sugars 1.4g | Protein 13.6g | Vitamin D 8mcg – 40% | Calcium 196 – 15% | Iron 1mg – 5% | Potassium 317mg – 7%
The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.
Seafood Chimichanga Recipe With Crab
With this Seafood Chimichanga Recipe With Crab, you can make a great addition to your celebration. Make the Seafood Chimichanga Recipe With Crab at home and I’m hoping that your Chimichanga will taste exactly like a restaurant.
Preparation Time: 10 Minutes Cook Time: 25 Minutes Total Time: 35 Minutes
Type: Side Dish Cuisine: American Yield: 9 Serving
Keyword: Seafood Chimichanga Recipe With Crab
Ingredients
- 9 Romero’s 12″ Flour Tortillas, Recommended
- 1 1/2 Pound Jumbo Crab Sensation
- 1 1/2 Cups Enchilada Sauce, recommended
- 1 1/2 Onion, Chopped, Medium
- 3 Cups Green Onions, Chopped
- 3 cups Cheddar Cheese, Shredded
- 1 1/2 Cups Guacamole
- 1 1/2 Cups Sour Cream
- 1 1/2 Cups Tomato, Chopped
- Salt And Pepper to taste
- As Needed Vegetable Oil
Directions
In a large frypan on medium-high heat, the crab’s sensations are drained, along with onion, enchilada sauce, salt, and pepper. Cook for 2 to 3 mins or until the onions are translucent.
Place a tablespoon of crab filling in the middle of each tortilla. Fold it over, then tuck the ends to form an unsecured fat tube and secure it with toothpicks made of wood.
In a 350degF deep fryer, fry till golden brown, and 165degF inside temperature. Remove from oil, drain, and set on serving plates.
Sprinkle with cheese salad, lettuce, green onions Guacamole, guacamole, and cream.
You can look at my 5 Best Lupe Tortilla Fajita Recipe If you’re interested.
Nutrition Information
Amount per serving And % Daily Values
Serving: 9 Calories: 651 | Total Fat39.4g – 51% | Saturated Fat 21.1g – 105% | Cholesterol 95mg – 32% | Sodium 924mg – 40% | Total Carbohydrate 54.1g – 20% | Dietary Fiber 6g – 21% | Total Sugars 6.3g | Protein 21.4g | Vitamin D 5mcg – 23% | Calcium 413 – 32% | Iron 5mg – 27% | Potassium 487mg – 10%
The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.
Conclusion
Seafood Chimichanga Recipe is a must-try recipe. I’ve provided every necessary detail even if it’s not vital to ensure you get exactly the taste. Do not be hungry. It is essential to prepare the finest Chimichanga dish that is full of aroma and flavor.
If you are hosting an evening celebration at home or for a small gathering, this dish will work well. The combination of seafood, the cream sauce, and all the spices makes delicious textures that will leave everyone licking their fingers. Make this dish at your home and tell us how convenient it came out! You can enjoy the delicious meals while you spend time with family and friends.
