*  Exported from  MasterCook  *
 
                         CHRISTMAS CRAB QUESADILLAS
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Seafood                          Appetizers
                 Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   lb           Butter or margarine,
                         Divided
    1                    Whole shallot (or 2 or 3
                         Green onion), finely
                         Minced
    1       t            Chopped fresh chives
      1/2   lb           Lump crab meat, picked over
                         To remove shells
    2       tb           Sour cream
    1       t            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
 
   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 chese.
   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 quacamole, and one with
   salsa.  Place three triangles of quesadilla on each
   plate.  Sprinkle with a confetti of chopped green and
   red bell peppers.
   
   Serves 8.
   
      [The Baltimore Sun; Dec 11, 1991] Posted by Fred
   Peters.
  
 
 
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