Wednesday, April 23, 2008

Crab Quesadillas

On the weekend I picked up some frozen cooked king crab that was still in the shell. I wanted to have the crab in a dish that would not over power the crab flavor and texture. I decided to go with a crab quesadilla where the crab is marinated in a simple and yet tasty marinade.You can serve the crab quesadillas with salsa, sour cream, avacado, etc.
1/4 pound crab meat (thawed)
1 lime (juice and zest)
1 jalapeno (chopped)
1 green onion (chopped)
1 handful cilantro (chopped)
1 teaspoon cumin (toasted and ground)
salt and pepper to taste
2 flour tortillasa touch of butter (or oil)
1/2 cup shredded cheese (Monterey Jack or Cheddar etc.)
1. Cook the crab in boiling water for about 3 minutes.
2. Rinse the crab in cold water to stop the cooking.
3. Remove the shell from the crab meat and cut it into bite sized pieces.
4. Mix the lime juice, zest, jalapeno, green onion, cilantro cumin, salt and pepper in a bowl.
5. Add the crab and marinate for 10-30 minutes.
6. Melt the butter (or oil) in a pan.
7. Place a tortilla in the pan and rub it around in the butter to coat.
8. Heat the tortilla until air pockets form in it flipping a few times.
9. Repeat 5-7 for the second tortilla and leave it in the pan.
10. Drain the liquid from the crab and place the mixture on the tortilla in the pan.
11. Place the cheese on and then top with the other tortilla.
12. Cook the quesadilla until golden brown on both sides and the cheese is melted flipping once. (You can place a plate on top of the quesadilla in the pan and then flip it onto the plate and slide it from the plate back into the pan to easily flip it without loosing the contents.)