Breakfast Crab Burrito
(Serves 4)INGREDIENTS:
FOR THE BURRITOS:
- 1 cup crab meat, picked over
- 2 tablespoons butter
- 6 eggs, beaten
- 1/4 cup milk
- Pinch salt and pepper
- 2/3 cup cream cheese, softened
- 2 tablespoons sherry wine
- 2 tablespoons fresh parsley, chopped
- 8 asparagus spears
- 4 large flour tortillas
- 2 tablespoons butter
- 1 1/2 teaspoons flour
- 1 cup half and half
- 1 clove garlic, minced
- 1/4 cup grated Swiss cheese
- 1/4 cup grated gruyere cheese
- Pinch of nutmeg
- Precook the asparagus and set aside.
- In a sauté pan, lightly sauté the crab in the butter.
- Meanwhile, beat the eggs and milk; season with salt and pepper.
- Add the egg mixture to the crab and start to gently scramble. Add the cream cheese in chunks, sherry, and parsley. Make sure the egg mixture does not overcook.
- Place 2 asparagus spears on each of the tortillas. Divide the egg mixture evenly among the tortillas. Roll up and place on a warm dish.
- In a sauce pan, heat the butter and add the flour until it resembles wet sand (this is a roux). Whisking quickly, add the half and half and garlic; bring to a simmer until slightly thickened. Add the cheeses and nutmeg. Remove pan from heat and continue whisking until the sauce is smooth.
- Spoon the sauce over the burritos. Serve at once.
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