Tuesday, April 8, 2008

Crab Quesadillas

Another beautiful spring day, though it doesn't look like it's going to last long. The clouds are moving in and the weather forecasters are calling for severe thunderstorms later today. Hence the dilemma: do I run now, five miles alone and hope that it doesn't start storming? (BTDT -- hail, tornado, branches blowing out of the trees) Or do I take my chances and wait to do five miles with the group this evening?

Kevin over at Closet Cooking posted this recipe for Crab Quesadillas back in February and as soon as I saw it, I knew that I had to have them for lunch. I happened to have some crab in the fridge and lime juice and cilantro are staples around here. I have to admit that I was too hungry to let the crab marinate as long as it should have but it was still terrific. We're talking seriously good here. Add a little guacamole and we're talking heaven!


Crab Quesadillas
Recipe by Kevin at Closet Cooking

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 tortillas
a touch of butter (or oil)
1/2 cup shredded cheese


Cook the crab in boiling water for about 3 minutes.

Rinse the crab in cold water to stop the cooking.

Remove the shell from the crab meat and cut it into bite sized pieces.

Mix the lime juice, zest, jalapeno, green onion, cilantro cumin, salt and pepper in a bowl.

Add the crab and marinate for 10-30 minutes.

Melt the butter (or oil) in a pan.

Place a tortilla in the pan and rub it around in the butter to coat.

Heat the tortilla until air pockets form in it flipping a few times.

Repeat 5-7 for the second tortilla and leave it in the pan.

Drain the liquid from the crab and place the mixture on the tortilla in the pan.

Place the cheese on and then top with the other tortilla.

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.)