Saturday, May 2, 2009

Crab Meat Quesadillas by Jeanne

Our guest blogger this week is Jeanne, thanks! She told me about this recipe over dinner when she was in town. Sounded so good, I had to try it. Quesadillas are so easy. Canned crab meat is now in my easy category, too.

Here is the recipe for crab meat quesadillas….I made them with canned crabmeat and read online that you should soak the crab meat in ice water to remove any metallic taste in the crab. I also stir fried the crab to make sure it was cooked since the cooking time in the recipe is very short. No reduced fat cheese in Taiwan….definitely tasty, and very quick and easy to prepare. Our helper keeps asking when we can make them again….Jeanne

1 cup shredded reduced-fat Cheddar cheese
2 ounces reduced-fat cream cheese, softened
4 scallions, chopped
1/2 medium red bell pepper, finely chopped
1/3 cup chopped fresh cilantro
2 tablespoons chopped pickled jalapenos (optional)
1 teaspoon freshly grated orange zest
1 tablespoon orange juice
8 ounces pasteurized crab meat, drained if necessary
4 (8 inch) whole-wheat tortillas
2 teaspoons canola oil, divided

Combine Cheddar, cream cheese, scallions, bell pepper, cilantro, jalapenos (if using), orange zest and juice in a medium bowl. Gently stir in crab. Lay tortillas out on a work surface. Spread one-fourth of the filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into 4 wedges.
Yield: 4 servings

We ended up broiling them (instead of pan frying) while roasting some early corn indoors. I made a side salad of avocado and tomatoes. Yummy!

Tom roasted the corn without the husks for about 20 minutes, under a high broiler, but about 6 inches away. He turned them every few minutes, until they were charred to bring out the corn's natural sweetness.

We placed the quesadillas farther away from the broiler, so they wouldn't burn and cooked through, about 10 minutes, flipping them halfway through.

Meanwhile, I made a salad of diced avocado, tomato chunks, the leftover scallions, and lots of cilantro, a little lime juice, salt, pepper and a dash of onion powder on top. Thought the avocado boat was kind of cute.

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