Thursday, July 14, 2011

Dungeness Crab Quesadillas

A brilliant recipe for cruising since it works as a recipe to plan for, or as a way to use up the odds and ends of a bunch of other meals.

Basically, the American Quesadilla has come to mean a tortilla - or other flatbread - folded around cheese - and sometimes other filling - and pan toasted, until the cheese melts.

At the end of my three days of craBonanza I had; body meat, a little crab salad, swiss cheese, and leftover crepes from breakfast.

Lunch turned out to be:

Swiss cheese and a mix of the crab meats placed inside the crepe,
folded in half, and sizzled with the last of the crabby butter left over from the nights we cracked the crabs, in a flat bottomed pan until the cheese melted.
With some apples on the side, it was a wonderful last hurrah to these  lovely crabs.

If I were planning this, and found myself near a farmers market (and this does happen often cruising around North Puget Sound and the San Juan Islands), I would also grab some fresh goat cheese - and some parsley, or basil or thyme.  Hey, if I found the market, I might as well make the most of it!

For each quesadilla:

1 tortilla or other flat bread
1 palm full of crab meat
1 palm full of crumbled or grated cheese (swiss if fresh goat cheese isn't around)
(optional herbs)
A little butter or oil to give the tortilla a nice browning and crispy edges.

Assemble each quesadilla with the cheese crab (and optional herbs) on on half of the tortilla, and place in a heated pan.  peek at the bottom after 2 minutes or so, and watch until it starts to brown.  Flip the quesadilla over, brown the other side, and melt the cheese.

Cut in to pieces (or not) and enjoy as hot as you can.
Apples go very well with this (and Salsa Verde if you are enjoying this on land).

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