Title: Christmas Crab Quesadillas
Categories: Seafood Appetizer
Yield: 8 Servings

1/4	lb	Butter or margarine,
		Divided
1		Whole shallot (or 2 or 3
		Green onion), finely
		Minced
1	ts	Chopped fresh chives
1/2	lb	Lump crab meat, picked over
		To remove shells
2	tb	Sour cream
1	ts	Chopped fresh dill
		Salt, to taste
		Hot pepper flakes, to taste
6		10-inch flour tortillas at
		Room temperature
3/4	c	Grated Monteray Jack cheese
GARNISHES
1/2	c	(each) finely chopped red
		And green bell peppers
		Radicchio leaves, 3 per
		Plate
		Salsa
		Quacamole
		Sour cream

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.

previous

next