Disfamily - That's funny! I woke up this morning and thought about crab rangoon & realized I didn't post that recipe suggestion! You beat me to it.

Mine calls for 1/2 tsp A-1 Sauce & 1/4 tsp garlic powder to 8 oz of cream cheese & crab. I don't deep fry then, though. I either pan fry - or if I'm espcially virtuous I just spray with olive oil & bake. (I forget how long, though.)
d
I had copied this one because I
love Chi-Chi's Seafood Chimis, but I haven't tried it yet . . ..
Seafood Chimichangas with Cheese Sauce
Copycat for Chi-Chis Chimichanga Cancun
Serves 6
1 pkg. flour tortillas, 6 or 8 inch
1 16 oz. package crabs, flakes
1 cup cottage cheese
1/4 cup Parmesan cheese
1 egg
1 Tbsp. dried parsley flakes
1/4 tsp. onion powder
Preheat oven to 375 degrees. Mix all ingredients except tortillas. Warm tortillas until pliable ( about 10 second in microwave ). Wet one side of tortilla and place wet side down. Spoon on filling ingredients. Roll to hold in filling. Spray baking dish with non-stick coating. Lay chimichangas seam side down on baking dish. Bake 25 minutes. Serve with cheese sauce. Cheese Sauce 4 Tbsp. butter or margarine 4 Tbsp. flour 1/2 tsp. salt 2 dashes pepper 2 cups milk (I use evaporated skim milk for this) 8 oz. grated montery jack cheese 1 Tbsp. lemon juice In a small sucepan melt butter or margarine. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat untill thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from heat. Add cheese, stir until melted. Just before serving, add lemon juice and stir until smooth.