Alaska Crab and Artichoke Quesadilla
Recipe courtesy of Alaska Seafood Marketing Institute.
12 to 16 ounces Alaska crabmeat (from 2 to 3 pounds Alaska King, Snow or Dungeness crab)
1 tablespoon butter
1 large jalapeño pepper, seeded and minced
1 tablespoon fresh lemon or lime juice
8 (8 to 9-inch) flour tortillas
8 ounces smoked Gouda or pepper Jack cheese, shredded
1 (10-ounce) jar artichokes, drained and quartered
4 ounces 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 a 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 1 tortilla, then layer 2 tablespoons cheese, 3 to 4 ounces crabmeat, 1/4 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.
Makes 4 servings.
Tip: Alaska Crab is already fully cooked, so thawed crab legs may be shelled without steaming or boiling.
Nutritional Information Per Serving (1/4 of recipe): Calories: 681; Total Fat: 30g; Saturated Fat: 14g; Cholesterol: 135mg; Total Carbs: 61g; Fiber: 11g; Protein: 42g; Sodium: 1498mg.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.