Christmas Crab Quesadillas

Course : Seafoods
Serves: 8
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1/4 pound butter or margarine -- divided
1 whole shallot -- (or 2 or 3 green onion) -- finely minced
1 teaspoon chopped fresh chives
1/2 pound lump crab meat -- picked over to remove shells
2 tablespoons sour cream
1 teaspoon chopped fresh dill
1 teaspoon salt -- to taste
1 teaspoon hot pepper flakes -- to taste
6 tortillas flour tortillas at room temperature 10 inch
3/4 cup grated Monterey Jack cheese
1/2 cup red peppers finely chopped
1/2 cup green bell peppers finely chopped
3 medium radicchio leaves -- 3 per plate
1 jar salsa
1 jar guacamole
1 jar sour cream

Preparation / Directions:

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. Sauté 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 cheese. 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 guacamole, and one with salsa. Place three triangles of quesadilla on each plate. Sprinkle with a confetti of chopped green and red bell peppers.

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