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Crab Quesadillas
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By Cheri Sicard
Photo: Mitch Mandell
Posted July 23rd, 2007
FabulousFoods.com Recommends: Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood, by Paul Johnson, (2007, Wiley)
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Servings: 2
Author Notes: These quick to prepare quesadillas are great as a main course or as an appetizer. 
Ingredients: 4 large flour tortillas
1 can (6 ounces) canned lump crab meat
1 can (4 ounces) green chilies
2 green onions, chopped
2 tablespoons finely chopped cilantro
6 ounces shredded Monterey Jack Cheese
sour cream for garnish
Instructions:

Serves 2 for dinner, 4 - 6 for appetizers

Heat a large non-stick skillet over medium high heat. Lightly oil skillet with corn oil. Place tortilla in skillet. Sprinkle 1/2 the cheese evenly over tortilla, followed by 1/2 the chilies, 1/2 the green onions and 1/2 the crab meat. Top with another tortilla. Allow to cook for 2-3 minutes, or until tortilla is starting to brown and cheese is starting to melt. Carefully turn over the quesadilla and cook second side until lightly browned and cheese is thoroughly melted. Garnish with sour cream.


 

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