Alaska Crab & Artichoke Quesadilla - Featured Recipe - CookingDistrict.com
Featured Recipes

Alaska Crab & Artichoke Quesadilla

Categories: Fish, Mexican, Seafood, Vegetables
Portions:
4
Step 1
16 oz • Alaska Crabmeat (from 2 to 3 pounds Alaska King, Snow or Dungeness crab)
1 tbsp • Butter
1 • large jalapeño • seeded and minced
1 tbsp • Lemon juice or lime juice
8 • medium (8 to 9-inch) flour tortillas
8 oz • smoked Gouda
1 • jar (10 oz.) artichokes, drained and quartered
4 oz •  bottled or canned Piquillo peppers, drained and sliced
1/4 cup • chopped parsley
1/4 cup • chopped chives
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 jalapeño 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.
Nutritional Analysis
Calories681 
Protein42g
168
25%
Carbs61g
244
36%
Fat30g
270
40%
Cholesterol135mg 
Sodium1498mg 
Information is on a per portion basis.
Notes
Cook’s Tip: Alaska Crab is already fully cooked, so thawed crab legs may be shelled without steaming or boiling.

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