Breakfast Burrito with Crabmeat and Sherry

Five Gables Inn

P.O. Box 335   107 Murray Hill Rd. , East Boothbay, ME 04544-0335 Stati Uniti d'America


  • 1 1/2 cups Crabmeat, rinsed and chopped
  • 2 tablespoons Butter
  • 1 dozen Eggs, beaten
  • 1/2 cup Milk
  • 1/2 teaspoon Salt and Pepper
  • 3/4 lb Cream cheese, in half-inch chunks
  • Splash Dry sherry
  • paprika
  • 1/4 cup Fresh chopped parsley
  • 8 Asparagus spears
  • 8 6-inch Flour tortillas, warm
  • 1/4 cup Butter
  • 3 tablespoons Flour
  • 2 cups Half & half
  • 1 clove garlic
  • 1/3 cup Grated swiss cheese
  • 1/3 cup Grated parmesan cheese
  • Paprika
  • dash Nutmeg (Be careful!)
  • Salt and pepper to taste


  1. Pre-boil asparagus spears and set aside. Mix eggs, milk, salt and pepper. Saute crabmeat in the butter. Add egg mixture. As eggs begin to cook, add the chunks of cream cheese, stir just enough to blend. Add a small splash of sherry. Remove eggs from heat before they are completley done. They will continue to cook.
  2. Place a small amount of egg-crab mixture on each tortilla and roll. Place a warm asparagus spear on the rolled tortilla. Spoon mornay sauce over prepared burritos. Garnish with a little paprika and parsley.
  3. MORNAY SAUCE: Melt butter in sauce pan. Add flour and whisk over low heat until flour is cooked (about 5 minutes). Cool. Add half & half and garlic clove. Raise heat to medium, stirring constantly. Add cheeses slowly, stir until they melt into the sauce. Season to taste. Strain through a cheese cloth.
About this recipe:

Breakfast Burrito with Crabmeat and Sherry