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Alaska Crab & Artichoke Quesadilla

Alaska Crab & Artichoke Quesadilla
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Servings
4
Cook Time
15 min
Servings
4
Cook Time
15 min
Alaska Crab & Artichoke Quesadilla
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Cook Time
15 min
Servings
4
Cook Time
15 min
Instructions
  1. Rinse frozen Alaska Crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Discard towels. Steam or boil
  2. 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
  3. crabmeat. Chop or shred meat, if desired.
  4. 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
  5. lemon juice; remove from pan and keep warm.
  6. 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
  7. the artichokes and Piquillo peppers, 1 tablespoon each of the parsley and chives and another 2 tablespoons cheese. Top with another
  8. 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
  9. browned. Cut in quarters to serve. Repeat for remaining quesadillas.
  10. Cooks Tip: Alaska Crab is already fully cooked, so thawed crab legs may be shelled without steaming or boiling.
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