Carolina Crab Wrap

• 1 lb fresh spinach leaves
• 4 teaspoons olive oil
• 1 cup diced onion
• kosher salt
• pepper
• 12 cup dry sherry
• 4 cups sliced white mushrooms
• 1 cup cream cheese, softened
• 34 lb crabmeat, drained and picked over
• 1 12 cups cooked rice, warm
• 12 cup fresh grated parmesan cheese
• 2 teaspoons fresh lemon juice
• fresh grated nutmeg (optional)
• 4 10-inch flour tortillas

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.

fresh spinach leaves, olive oil, onion, kosher salt, pepper, sherry, white mushrooms, cream cheese, crabmeat, rice, parmesan cheese, lemon juice, nutmeg, flour tortillas

Taken from www.food.com/recipe/carolina-crab-wrap-74380 (may not work)