Recipe By : The Baltimore Sun; Dec 11, 1991
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Appetizers
Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 lb Butter -- divided
1 Whole shallot -- finely minced -OR-
2 Green onions -- up to 3,
- finely minced
1 ts Fresh chives -- chopped
1/2 lb Lump crab meat -- picked over
- to remove shells
2 tb Sour cream
1 ts Fresh dill -- chopped
Salt -- to taste
Hot pepper flakes -- to taste
6 Flour tortillas (10") -- at
- room temperature
3/4 c Monterey Jack cheese
Garnishes:
1/2 c Red bell pepper; finely chopped
1/2 c Green bell pepper; finely chopped
3 Radicchio leaves -- per plate
Salsa
Quacamole
Sour cream
Preheat the oven to 375 F.
Reserve 2 tb 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 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 quacamole, and one with salsa. Place three
triangles of quesadilla on each plate. Sprinkle with a confetti of
chopped green and red bell peppers.
