In food processor, pulse cream cheese, fromage blanc, cilantro, lime juice, serrano chiles and lime zest. Fold in crab; season with salt and pepper. Soften tortillas by dipping into 350°F oil in deep fryer or in oil in a sauté pan over medium heat. Spoon 1/2 cup crab mixture into each tortilla; roll up.
For each serving, to order, place one tortilla in an ovenproof dish; spoon 1/4 cup Tomatillo Salsa on top and sprinkle with 1/4 cup grated cheese. Bake in 350°F oven 10 minutes or until filling is hot and cheese is melted. Garnish with cilantro sprigs and a lime wedge.
To make Tomatillo Salsa, roast tomatillos in 400°F oven 10 minutes; remove husks. In large sauté pan, heat oil over medium heat. Add onions; sauté until soft and golden. Deglaze with Triple Sec. In blender, purée tomatillos and onions with remaining ingredients until smooth. (Yield: 6 cups)
Recipe by Chef Adam Mali, Nick’s Cove Restaurant, Marshall, Calif