Carolina Crab Wrap

Total Time: 1 hr Preparation Time: 35 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb fresh spinach leaves
• 4 teaspoons olive oil
• 1 cup diced onion
• kosher salt
• pepper
• 1/2 cup dry sherry
• 4 cups sliced mushrooms
• 1 cup cream cheese, softened
• 3/4 lb crabmeat, drained and picked over
• 1 1/2 cups cooked rice, warm
• 1/2 cup fresh grated parmesan cheese
• 2 teaspoons fresh lemon juice
• fresh grated nutmeg (optional)
• 4 10-inch flour tortillas

Recipe

• 1 heat a large nonstick skillet over medium heat.
• 2 add the spinach leaves to the pan (don't add any liquid).
• 3 cook until wilted, stirring frequently (may need to do this in batches).
• 4 transfer wilted spinach to a collander and set aside.
• 5 clean skillet; add 2 teaspoons olive oil to skillet; heat over medium heat.
• 6 add in the onion and season with kosher salt and pepper to taste.
• 7 cook 5-7 minutes or until the onions are tender.
• 8 add in the sherry and cook until the liquid is almost all evaporated, about 2 minutes.
• 9 transfer mixture to a small bowl and set aside.
• 10 clean skillet again and return to stove.
• 11 add 2 teaspoons olive oil, heat over medium-high.
• 12 add in the mushrooms; season with kosher salt and pepper to taste.
• 13 cook about 10 minutes or until mushrooms are evenly browned.
• 14 decrease heat to low, add the cream cheese and stir until melted.
• 15 add the spinach, onion mixture, crabmeat, rice, cheese, lemon juice, and nutmeg; stir to combine.
• 16 season with salt and pepper if desired.
• 17 divide the crab mixture onto the tortillas; wrap burrito style and serve immediately.