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Ingredients:
1/4 lb butter or margarine,
1 divided
1 whole shallot (or 2 or 3
1 green onion), finely
1 minced
1 tsp chopped fresh chives
1/2 lb lump crab meat, picked over
1 to remove shells
2 tbsp sour cream
1 tsp chopped fresh dill
1 salt, to taste
1 hot pepper flakes, to taste
6 10-inch flour tortillas at
1 room temperature
3/4 cup grated monteray jack cheese
GARNISHES
1/2 cup (each) finely chopped red
1 and green bell peppers
1 radicchio leaves, 3 per
1 plate
1 salsa
1 quacamole
1 sour cream
Instructions:
Preheat the oven to 375F.
Reserve 2 tablespoons of the butter. Place the remaining butter
in a sauce pan and melt over low heat. Add the shallots and chives.
Saute until translucent. Remove from the heat and add the crab, sour
cream, dill, salt and hot pepper flakes. Mix well.
Spread the crab mixture on one half of each tortilla. Top with a
sprinkling of the grated chese. Fold the tortillas in half and place
them on a baking sheet. Brush the tops of the tortillas with the
reserved butter.
Bake in the preheated oven for about 5 minutes or until the tops
are golden brown. Let rest for 5 minutes before cutting into
quarters.
Place 3 small radicchio leaves on each plate. Fill one with sour
cream, one with quacamole, and one with salsa. Place three triangles
of quesadilla on each plate. Sprinkle with a confetti of chopped
green and red bell peppers.
Serves 8.
[The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters.
Servings: 8
I will not eat oysters. I want my food dead - not sick, not wounded - dead. Woody Allen
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Christmas Crab Quesadillas Recipe brought to you by Mexican Recipes To-Go
