Enjoying fresh Dungeness Crab is one of the best parts of Winter. This recipe features fresh crab meat in an easy-to-make appetizer that's paired with a refreshing salsa.
CRAB QUESADILLAS WITH MANGO SALSA
Serves 4
Ingredients:
• ¼# flaked lump crab meat
• 1-1/2 tablespoons chopped cilantro
• ½ jalapeno pepper, seeded and minced
• Vegetable oil, as needed
• 4 flour tortillas (taco size)
• 2 cups shredded Monterey Jack Cheese
• Pinch each of salt and pepper
For the Salsa:
• 1 mango, peeled, seeded, and small diced
• 1 tablespoon lime juice
• ½” piece of ginger, peeled and grated
• 2 tablespoons red onion, finely chopped
• Pinch of cayenne pepper
• Salt and pepper, to taste
Directions:
1. To make the salsa – simply combine all ingredients in a bowl. Allow to chill, covered.
2. For the crabmeat filling – mix together crabmeat, cilantro, jalapeno, and salt and pepper in a bowl.
3. Heat a skillet (cast-iron or non-stick are best) over medium heat. When hot, pour in just enough oil to lightly but fully coat the bottom of the skillet. Allow the oil to become hot before proceeding.
4. Place 1 tortilla in the pan. Immediately top 1 cup of the cheese and half the crab mixture, evenly spread out. Top with another tortilla and reduce heat to medium low.
5. When the bottom tortilla is browned (check carefully with a spatula), use a wide spatula (or two narrower ones) to turn the quesadilla over and allow it to brown on the other side.
6. When finished, both tortillas should be browned and the cheese melted through.
7. Transfer to a cutting board – cut into wedges and serve either topped with salsa, or with salsa on the side.
