Crunchy Crab Quesadillas
Makes 4 Quesadillas
1 bag of 10 inch flour quesadillas
1 lb. N.C. Crabmeat (claw or backfin)
1 bag shredded Mexican cheese blend
3/4 stick real butter melted
Preparation:
Pre-heat oven to 400º F
First you will need a large cookie sheet. Brush the pan with some of the melted butter, and then arrange two tortillas on the cookie sheet.
Spread a handful of cheese on each tortilla. Then apply 1/4 of the crabmeat evenly over the cheese. After the crab, top with more cheese.
Finally, place another tortilla on top of each quesadilla, and brush the top of each tortilla with melted butter.
Place the cookie sheet and quesadillas in oven; cook for approximately 12-15 minutes, watching for a nice golden brown. While the first round is cooking, you can prepare the two remaining quesadillas.
Pull from the oven and let stand 1-2 minutes. To serve, slice like a pizza.
Quesadillas are generally simple to prepare and go a long way. They make a great appetizer, or as a meal they can be served with red beans and rice, shredded lettuce, diced tomatoes, and sour cream.
Here in North Carolina, we are one of the top blue crab producers. To find the freshest crab, you can either get a chicken neck and a line, or I like to go to Motts Channel Seafood where Gene and Tom select the freshest seafoods available daily. They also carry fresh produce and beans and rice.
Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life. He has also been cooking with his mother since he was 8 years old in the family restaurant. He can be reached at capefearcookin@yahoo.com.
