Ingredients
- 12 12 to 16 oz. Alaska Crabmeat (from 2 to 3 pounds Alaska King, Snow or Dungeness crab)
- 1 Tablespoon 1 Tablespoon butter
- 1 1 large jalapeo, seeded and minced
- 1 Tablespoon 1 Tablespoon fresh lemon or lime juice
- 8 8 medium (8 to 9-inch) flour tortillas
- 8 oz. 8 oz. smoked Gouda or pepper jack cheese, shredded
- 1 jar 1 jar (10 oz.) artichokes, drained and quartered
- 4 oz. 4 oz. bottled or canned Piquillo peppers, drained and sliced
- 1/4 cup 1/4 cup chopped parsley
- 1/4 cup 1/4 cup chopped chives
Servings:
Units:
Instructions
- Rinse frozen Alaska Crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Discard towels. Steam or boil
- frozen crab in a large pot for 6 to 8 minutes, until heated through. When cool, use kitchen shears to cut the shells open and remove
- crabmeat. Chop or shred meat, if desired.
- Melt butter in 10 to 12-inch nonstick pan over medium heat. Add jalapeo and stir. Cook for 1 minute. Add crabmeat and warm through. Stir in
- lemon juice; remove from pan and keep warm.
- Wipe out pan; turn heat down to medium-low. In pan, add one tortilla, then layer 2 tablespoons cheese, 3 to 4 oz. crabmeat, one-fourth of
- the artichokes and Piquillo peppers, 1 tablespoon each of the parsley and chives and another 2 tablespoons cheese. Top with another
- tortilla, then place a plate (or smaller pan) over the quesadilla. Cook for 2 to 3 minutes on each side, until cheese melts and tortilla is
- browned. Cut in quarters to serve. Repeat for remaining quesadillas.
- Cooks Tip: Alaska Crab is already fully cooked, so thawed crab legs may be shelled without steaming or boiling.
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