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Baked Imitation Crab Chimichangas Recipe

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3.8 from 44 reviews

These Baked Imitation Crab Chimichangas are a delicious twist on a classic Mexican favorite, offering a creamy, cheesy filling wrapped in a crispy tortilla. Using imitation crab, cottage cheese, and a mix of seasonings, this recipe provides a flavorful and healthier alternative to traditional fried chimichangas, baked to golden perfection.

  • Total Time: 40 minutes
  • Yield: 4 chimichangas

Ingredients

Filling

  • 16 oz package imitation crab, chopped into ½ inch pieces
  • 1 cup cottage cheese
  • ¼ cup grated Parmesan cheese
  • 1 egg
  • ½ tsp Old Bay seasoning
  • ½ tsp garlic powder
  • 1 cup shredded Mexican cheese blend (or cheddar cheese)
  • 1 cup refried beans

Tortillas and Topping

  • 4 large tortillas (burrito size; 10 inch)
  • 1 tablespoon canola oil
  • Salsa or sour cream, for serving

Instructions

  1. Preheat the oven: Set your oven to 400°F (205°C) and allow it to fully preheat while you prepare the chimichangas.
  2. Prepare the filling: Chop the imitation crab into ½ inch pieces. In a mixing bowl, combine the chopped crab with cottage cheese, grated Parmesan, egg, Old Bay seasoning, and garlic powder. Mix well until all ingredients are evenly incorporated.
  3. Heat the tortillas: Warm the tortillas according to the package instructions. This makes them more pliable for rolling.
  4. Assemble the chimichangas: Lay each tortilla flat and spread approximately ¼ cup of refried beans over the center. Spoon ¼ of the crab mixture evenly over the beans, then sprinkle ¼ cup shredded Mexican cheese on top.
  5. Roll and prepare for baking: Carefully roll up each tortilla around the filling and place them seam side down on a baking sheet lined with parchment paper. Brush the outside of each rolled tortilla lightly with canola oil to help achieve a crispy texture.
  6. Bake: Place the baking sheet in the preheated oven and bake for 25 minutes. Flip the chimichangas halfway through baking, at around 10-12 minutes, to ensure even browning and crispiness.
  7. Cool and serve: Once baked, let the chimichangas cool for at least 10 minutes to allow the filling to set. Serve with salsa or sour cream as desired.

Notes

  • Using canola oil to brush the tortillas before baking helps them become crisp without deep frying.
  • Flipping the chimichangas halfway ensures even cooking and a golden crust on all sides.
  • You can substitute imitation crab with real crab meat for a more authentic flavor.
  • To make it spicier, add some chopped jalapeños or hot sauce to the filling.
  • Leftover chimichangas can be refrigerated for up to 3 days and reheated in the oven for best texture.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican-American

Find it online: https://flavorhug.com/baked-imitation-crab-chimichangas-recipe/