Christmas Crab Quesadillas
| Yield: | 8 Servings |
| Categories: | Seafood, Appetizers, Mexican |
| 1/4 | lb | Butter or margarine, |
| Divided | ||
| 1 | Whole shallot (or 2 or 3 | |
| Green onion), finely | ||
| Minced | ||
| 1 | ts | Chopped fresh chives |
| 1/2 | lb | Lump crab meat, picked over |
| To remove shells | ||
| 2 | tb | Sour cream |
| 1 | ts | Chopped fresh dill |
| Salt, to taste | ||
| Hot pepper flakes, to taste | ||
| 6 | 10-inch flour tortillas at | |
| Room temperature | ||
| 3/4 | c | Grated Monteray Jack cheese |
| GARNISHES | ||
| 1/2 | c | (each) finely chopped red |
| And green bell peppers | ||
| Radicchio leaves, 3 per | ||
| Plate | ||
| Salsa | ||
| Quacamole | ||
| Sour cream |
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