CRAB QUESADILLAS
48 quesadilla pieces
You might think of this as a Southwestem crabcake. It makes a great
appetizer to pass on trays as well as an attractive individual portion
garnished with
tomato and green chili relish or
avocado relish.
1/3 cup
butter, melted
1/4 cup
safflower oil
1 clove
garlic, minced
1/2 medium
onion, chopped
1 poblano
chili, roasted, peeled and
diced (page
20), or 2 jalapeño chilies,
stemmed,
seeded and finely diced
1 pound lump
crabmeat, cartilage removed
3 ounces fresh
cream cheese and 2 tablespoons mayonnaise
1 teaspoon
salt
1 tablespoon
minced fresh cilantro
16 flour
tortillas
4 ounces
Monterey Jack or Pepper-Jack cheese
Heat
the butter and oil in a medium saucepan to melt and combine. Pour off
all but 2 tablespoons into a small cup and set aside. Add the garlic
and onion to the remaining butter and oil and sauté over medium-high
heat until translucent, about 2 minutes. Remove from the heat and stir
in the chilies, crab, mayonnaise, salt and cilantro. Mix well.
To
soften the tortillas heat a nonstick skillet over medium-high heat for
about 3 minutes. Put tortillas in the skillet one by one, turning each
once, until soft. Spread some crab mixture over half of each tortilla,
top with cheese, then fold over. Brush liberally with melted butter
and oil and repeat with the remaining tortillas. This may be done
early in the day. Cover the tortillas and refrigerate until ready to
sauté. Heat a nonstick skillet over medium-high heat. Sauté the
quesadillas 2 or 3 at a time until golden brown on both sides, about 3
to 4 minutes. Cut each into 3 triangles. Pass on trays or arrange on
appetizer plates and garnish with relish.
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