* Exported from MasterCook * Christmas Crab Quesadillas Recipe By : The Baltimore Sun; Dec 11, 1991 Serving Size : 8 Preparation Time :0:00 Categories : Seafood Appetizers Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 lb Butter -- divided 1 Whole shallot -- finely minced -OR- 2 Green onions -- up to 3, - finely minced 1 ts Fresh chives -- chopped 1/2 lb Lump crab meat -- picked over - to remove shells 2 tb Sour cream 1 ts Fresh dill -- chopped Salt -- to taste Hot pepper flakes -- to taste 6 Flour tortillas (10") -- at - room temperature 3/4 c Monterey Jack cheese Garnishes: 1/2 c Red bell pepper; finely chopped 1/2 c Green bell pepper; finely chopped 3 Radicchio leaves -- per plate Salsa Quacamole Sour cream Preheat the oven to 375°F. Reserve 2 tb of the butter. Place the remaining butter in a sauce pan and melt over low heat. Add the shallots and chives. Saute until translucent. Remove from the heat and add the crab, sour cream, dill, salt, and hot pepper flakes. Mix well. Spread the crab mixture on one half of each tortilla. Top with a sprinkling of the grated cheese. Fold the tortillas in half and place them on a baking sheet. Brush the tops of the tortillas with the reserved butter. Bake in the preheated oven for about 5 minutes or until the tops are golden brown. Let rest for 5 minutes before cutting into quarters. Place 3 small radicchio leaves on each plate. Fill one with sour cream, one with quacamole, and one with salsa. Place three triangles of quesadilla on each plate. Sprinkle with a confetti of chopped green and red bell peppers. Posted by Fred Peters - - - - - - - - - - - - - - - - - -