My favorite local Tex-Mex restaurant has the most delicious seafood chimichangas that inspired me to make my own healthier version at home. My baked imitation crab chimichangas are just as rich a creamy as well as easy on the wallet.
I tried many times to make seafood chimichangas with real shirmp and scallops. Somehow I just could never nail the flavor. When I tried them with imitation crab, I made a few more changes that also made them a tad healthier, and we love them!
I have made this recipe for family and friends and they all say that you would never guess that these are “healthy” because they are still so rich. To be honest, they are probably still heavy on the calories, but definitely healthier than the restaurant version.
What makes these Baked Imitation Crab Chimichangas healthy?
First of all, they are baked and not deep fried. Coat the tortilla with a little oil to help them crisp up.
Second, I added some refried beans. The beans add some mexican-flavors without overpowering the seafood-y flavors. The refried beans also add fiber that helps to balance with the rich and creamy cheese.
The cottage cheese is lower in saturated fat than cream cheese or ricotta cheese, which allowed me to put on more cheese in general to keep theses chimichangas creamy. The texture of the seafood and baked shell made it so that you could not tell that the little cottage cheese curds were even present.
Keep sodium levels in check by realizing that the imitation crab, refried beans, tortillas, cheese, and old bay all already have salt. You don’t need to add more.
Tips and Tricks for the Baked Imiation Crab Chimichangas recipe:
- Leftovers: Imitation crab does not keep long once opened in the fridge. When I make these I always bake all the chimichangas, then reheat any leftovers in the oven so they stay crispy.
- Vegetarian option: Check out my jackfruit mushroom chimichangas. The recipe will not disappoint!
- Why the egg? The egg helps to bind the filling together and add one more layer of creaminess. I highly recommend it.
- Extras for serving: I prefer to serve these with salsa, and my husband prefred sour cream. You could even try guacamole!
- 16 oz package imitation crab
- 1 cup cottage cheese
- ¼ cup grated Parmesan
- 1 egg
- ½ tsp each: old bay seasoning and garlic powder
- 1 cup shredded Mexican cheese blend (or cheddar)
- 1 cup refried beans
- 4 large tortillas (burrito size; 10 inch)
- 1 TBS canola oil
- Salsa or sour cream for serving
- Preheat oven to 400 F.
- Chop the imitation crab into ½ inch size pieces. Mix the crab with cottage cheese, Parmesan, egg, old bay, and garlic powder.
- Heat tortillas according to package directions. Spread ¼ cup refried beans over the center of each tortilla. Place ¼ of the crab filling on top of the refried beans, and top with ¼ cup shredded Mexican cheese.
- Roll up the tortillas and place seem side down on a baking sheet (I line mine with parchment paper). Brush with the canola oil.
- Bake at 400 F for 25 minutes, flipping after 10 minutes. Cool at least 10 minutes before serving.
These are soo freaking good! Followed recipe as you posted but make sure you cover it with foil at 10 mins or they get too burnt on top. Family of picky eaters want me to make them again
Thank you for sharing how much you and your family are enjoying the recipe!!
This is excellent I only changed one item. Replaced cottage cheese with cream cheese. Served with salsa and avacado. Printed it and sent to friends.
Thumbs up on this one.
I love the idea to use cream cheese! Thanks for letting us know you enjoyed the recipe, Carol!