Keith Winfield from Bremerton, WA received a bronze medal in main dishes for his "Crab Chimichangas with Salsa Mayonnaise and Cilantro Creme Fraiche," serve with Southwest Orzo, a recipe which won the 1992 Bite of Seattle.

• 4 Warm flour tortillas
• Crab mix
• Salsa mayo
• 2 C. Jack cheese

  Crab Chimichanga Mix:
  1	lb	Cream chese
  4	oz	Chicken stock
  3/4	lb	Cut corn
  1/4	C	Diced red bell peppers
  1/4	C	Diced green bell peppers
  2	tbsp	Ancho chili powder
  1	tsp	Salt
  2	tsp	Dill
  2	tsp	Tarragon
  2	tsp	Basil
  1/2	lb	Dungeness crab meat

  • Melt cream cheese in the chicken stock. Stir well until smooth.
  • In a mixing bowl, combine the remaining ingredients. Then add the melted cream cheese mixture and blend well.

  Salsa Mayo
  1/4	C	Sour cream
  1/2	C	Mayonnaise
  1/2	C	Salsa
  		Buttermilk to taste

  • Combine ingredients and mix well.

  Cilantro Créme Friache
  1/2	bunch	Cilantro
  2	C	Sour cream
  		Salt to taste

  • Blend the cilantro with a touch of water, add to the sour cream and season to taste with salt.

  Southwest Orzo
  24	oz	Cooked orzo
  1/2	C	Heavy cream
  2	tbsp	Butter
  1	C	Asiago
  1/2	C	Roasted Anaheim chilies
  		Salt and pepper to taste

  • Sauté the orzo in butter over low heat. Add the heavy cream and bring to a boil. Allow it to reduce by one quarter.
  • Add the asiago and continue to stir until melted.
  • Add the chilies and adjust with salt and pepper to taste.

    Preparation:

  • Wrap four ounces of crab mix and 1/4 cup of cheese inside flour tortilla. Deep fry until golden brown.
  • Serve with salsa mayo and guacamole (optional).

    Serves: Four