Ingredients
- 1-1/2 cups 1-1/2 cups Alaska Crabmeat (from approximately 2 pounds of Alaska King, Snow or Dungeness crab)
- 1 Tablespoon 1 Tablespoon freshly squeezed lime juice
- 5 Tablespoons 5 Tablespoons unsalted butter, divided
- 1/2 cup 1/2 cup finely diced red onion
- 2 2 jalapeos, stemmed, seeded, and finely diced
- 1 cup 1 cup thinly sliced zucchini or roughly torn squash blossoms
- 1 teaspoon 1 teaspoon salt
- 1/2 teaspoon 1/2 teaspoon freshly ground black pepper
- 1-1/2 cups 1-1/2 cups grated Mexican manchego or Monterey Jack cheese
- 1 cup 1 cup grated panela cheese*
- 1/2 cup 1/2 cup grated cotija or aejo cheese*
- 6 6 large (8 to 10-inch) flour tortillas
- Salsa, for serving
Servings:
Units:
Instructions
- Use kitchen shears to cut Alaska Crab shells open and remove crabmeat. Chop or shred meat, if desired. Squeeze excess moisture out of
- crabmeat and toss with lime juice. Set aside.
- Melt 3 tablespoons of butter in a medium skillet over medium heat. Cook the onions and jalapeos until soft, about 5 minutes. Stir in the
- zucchini or squash blossoms, salt, and pepper. Reduce the heat to low and cook, stirring frequently, until the zucchini or squash blossoms
- have just turned soft, about 5 to 7 minutes more. Toss in crabmeat; taste and adjust seasonings as necessary.
- Preheat oven to 350F.
- In a bowl, combine the three cheeses. Lay the tortillas out on a counter. Divide the cheese mixture into 6 portions and arrange one portion
- over half of each tortilla. Divide the crab and zucchini mixture into 6 portions and sprinkle evenly over the cheese. Fold over each
- tortilla to enclose the filling.
- Melt the remaining 2 tablespoons butter.
- Place a cast-iron griddle or skillet over medium-high heat. Brush one side of a quesadilla with melted butter and place buttered side down
- in the pan. Cook until very light golden, about 1 minute. Then brush the uncoated side with butter and flip over. Cook until the other side
- is golden, and transfer to a baking sheet. When all the quesadillas are browned, transfer the baking sheet to the oven and bake 10 minutes,
- or until the cheese begins to ooze. Serve hot, whole or cut into wedges, accompanied by your favorite salsa.
- * Can't find the right cheese? Instead of panela cheese, try ricotta or a mild feta. For a cotija or aejo cheese substitute, a salty, hard
- cheese like parmesan works well.
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