These crab quesadillas are amazing. Crab is quite expensive, so if you are on a budget, I might wait and save up a bit or just skip this one. I made this for my Mexican Dinner Party Which was organized to welcome my brother’s in-laws to town. That is to say…I had access to someone else’s bank account to pay for the $70s of crab. Apparently 1 lb of jumbo lump crab is not $35.00. Even in Maryland. Totally crazy.
Anyhow, if you can afford it. This recipe will please everyone at the table. I was inspired by a recipe from Fine Cooking, but ultimately, improvised while eyeing that recipe and a recipe from my new Mexico: The Cookbook cookbook. The Fine Cooking Recipe had some nice touches, like added cilantro, and the Mexico cookbook added tomato paste, which in my mind made it more authentic. Enjoy!
- 8 8'' flour tortillas
- 6 tbsp olive oil
- 2 garlic cloves crushed
- 2 lbs jumbo lump crab meat (rinsed off)
- 1 cup monterrey jack cheese (grated)
- 1 cup guacamole (homemade or store bought-gasp!- in prepared foods)
- ⅓ cup chopped cilantro leaves
- 4 tbsp finely chopped onions
- 4 tbsp chopped leeks
- 1 can tomato paste
- ½ cup white wine
- 2 tbsp fresh lime juice
- Salt and Pepper (to taste)
- PreHeat the Oven to 450 F
- Heat the oil in a sauce pan
- Combine the onions, leeks, and garlic and cook in the oil on low heat for about 5 minutes
- Add the white wine and the tomato paste and combine with the onions, leeks, and garlic until incorporated. The mixture should look like sauce and the tomato paste should no longer be lumpy.
- Add the guacamole and mix
- Add the crab meat and mix
- Allow the mixture to reduce and thicken slightly in the heat.
- Just before removing from heat, Add the cilantro and the cheese
- Spread the mixture out onto the flour tortillas
- Place another tortilla on top
- Brush very lightly with oil or spray with cooking spray
- Place into the oven for 10 minutes or until nice and toasty brown!
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