Christmas Crab Quesadillas

Recipe Ingredients

1/4 lb	113g / 4oz	Butter or margarine divided
1		Shallot - (or 2 or 3
		Green onion) - finely
		Minced
1 teaspoon	5ml	Chopped fresh chives
1/2 lb	227g / 8oz	Lump crab meat - picked over
		To remove shells
2 tablespoons	30ml	Sour cream
1 teaspoon	5ml	Chopped fresh dill
		Salt - to taste
		Hot pepper flakes - to taste
6		Flour tortillas at
		Room temperature
3/4 cup	109g / 3.8oz	Grated Monterey Jack cheese
		Garnishes
1/2 cup	73g / 2.6oz	Finely chopped red - (each)
		And green bell peppers
		Radicchio leaves - 3 per plate
		Salsa
		Guacamole
		Sour cream

Recipe Instructions

Preheat the oven to 375F

Reserve 2 tablespoons 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 guacamole, and one with salsa. Place three triangles of quesadilla on each plate. Sprinkle with a confetti of chopped green and red bell peppers.

Source:
Robert Seymour

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