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If You're Crabby Try This!

© Marna Gatlin

Quesadillas are a Mexican classic that are becoming more widely available in Mexican restaurants in the US. They are traditionally fried or grilled, but my version is easier and less attention-demanding.

Crab Quesadillas

4 flour tortillas

1 Tbs soft butter or margarine

1 cup shredded queso fresco, Monterey jack, or mild flavored, semi-soft cheese.

1-6 oz (170 g) can crab meat, drained and picked over

Hot sauce (optional)

Salt and freshly ground black pepper to taste

Grease a large baking sheet with the butter or margarine. Rub the tortillas on the greased surface so as to lightly grease one side of each tortilla. With the tortillas greased-side-down on the baking sheet, place one quarter of the shredded cheese on one half of each tortilla. Top this with the crab, a dash or two of the optional hot sauce, and salt and pepper to taste. Fold each tortilla over and bake in a 350F (180C) oven for about 5 minutes, until the bottom is golden brown. Flip the quesadillas over and cook an additional 5 minutes, or until the other side is golden brown and the cheese is melted. Cut into wedges and serve immediately. Serves 4 to 6 as an appetizer.

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