Crab Quesadilla Barefoot Contessa Food

CRAB QUESADILLAS

Steps:

• Shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl.
• Season to taste with salt and pepper.
• Heat griddle or small frying pan with a small amount of oil or cooking spray.
• Take a tortilla, place about 1/8 of crab mixture on it and spread evenly.
• Top with 1oz.
• (about 1/4 cup) cheese and sprinkle with some chopped cilantro.
• Place on hot griddle; when cheese starts to melt, fold in half.
• Allow to heat through and brown nicely, then remove from heat.
• Repeat with other tortillas.
• Quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others.
• Serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

CRABMEAT QUESADILLAS

Steps:

• Preheat the oven at 375 degrees F. Combine the cheese, mayonnaise, sour cream, crabmeat, green onion, and green chiles in a bowl. Mix well. The filling can be made ahead of time and refrigerated for up to 1 day. Place the tortillas on a baking sheet. Spread about 1/4 cup of the filling on one half of each tortilla. Fold the tortilla over to cover the filling. Brush the outsides of the tortilla with the melted butter. Place the baking sheet in the oven and bake at 375 degrees for 10-15 minutes or until lightly browned and heated through. Remove from the oven and cut into wedges. Serve hot.

CRAB CAKES

Steps:

• Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
• Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

ROAST CORN, ASPARAGUS AND MAINE CRAB QUESADILLA

Steps:

• Preheat the oven to 350 degrees F.
• Place the corn on a baking sheet and roast, rotating the cobs every 10 minutes or so, until the corn is golden, about 30 minutes. While the corn is roasting, trim the asparagus and cut each stalk into 1/2-inch lengths. Place the asparagus in a medium baking dish, coat lightly with the oil and roast the asparagus until it browns slightly, about 10 minutes. Remove the corn from the cobs. Combine the roasted corn and asparagus in a large bowl. Add the red pepper, jalapeno, and onion. Pick through the crab meat, discarding any cartilage. Add the crab to the vegetables. Add the chipotle sauce, mix well, and then season, to taste, with salt, pepper and hot sauce.
• Increase the oven temperature to 400 degrees F.
• Lay the tortillas out on a clean flat service surface. Spoon crab and vegetable mixture onto half of each tortilla, dividing the mixture evenly. Sprinkle a quarter of the cheese over each tortilla then fold the tortillas forming half moon-shaped quesadillas.
• Arrange the quesadillas in a single layer in a lightly oiled baking dish. Bake the quesadillas until the cheese is melted, approximately 15 minutes. Transfer each to a warm plate and serve topped with sour cream shredded lettuce and accompanied by rice or black beans.
• Put the dried chipotles in a small pan and add water to cover. Bring the water to a simmer over medium heat. Simmer the chipotles until they are soft, about 10 minutes. Transfer the chipotles and the cooking liquid to a blender or food processor. Puree then add the mayonnaise. Mix well then season, to taste, with lime juice. Store in the refrigerator until ready to use.

3 CHEESE & CRAB QUESADILLAS

Steps:

• Combine crabmeat, Monterey Jack cheese, mozzarella cheese, cheddar cheese, 1/4 cup cocktail sauce, green onions and garlic in medium bowl; mix well.
• Spread about 1/2 cup mixture onto 2 tortillas; sprinkle evenly with remaining Monterey Jack cheese.
• Top with remaining tortillas.
• Melt 1 tablespoons butter on cast iron griddle over medium-high heat.
• Add one quesadilla; cook for 2 minutes on each side or until golden brown.
• Repeat.
• Cut each into eight wedges.
• Serve with cocktail sauce for dipping.