The Crab Quesadilla Blues

Lots of celebrations coming up this weekend…Kentucky Derby on Saturday (don’t forget your Mint Juleps!) and Cinco de Mayo on Sunday! From bourbon and fancy hats to Tequila and great music, this weekend has it all. So to help you celebrate Cinco de Mayo we’ve got a “Blues x 2” treat here for you… blue crab in blue corn tortillas, all cooked up into fantastic quesadillas. Feliz Cinco de Mayo! 

It was a great sail the day after the Annapolis Cup Croquet Match. Time to treat our Californian friends to some Chesapeake Bay blue crabs. It’s not quite blue crab prime season yet but you can always get picked crab meat at Graul’s or Annapolis Seafood. Added bonus to the sail was Alyson’s homemade yucca chips. So good they deserve their own recipe post. Alyson said she’d share it. Stay tuned…

Blue Crab Blue Quesadillas

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Olive oil for frying
1 package blue corn tortillas (white corn tortillas work just as well)
2 tablespoons butter
2 cloves garlic, pressed
2 serrano peppers, minced
1 tablespoon flour
1 1/2 cups Half & Half
2 tablespoons Taco seasoning
2 cups Monterey Jack or Mexican melting cheese
1/2 – 3/4 lb crab meat
Garnish with avocados, cilantro and cherry tomatoes

Make a white sauce. On a medium flame on your galley stove, melt the butter in a 2-quart sauce pan. Add pressed garlic and minced Serranos and sauté until just softened. Add flour and cook, stirring continually for 1 minute. Add Half and Half and taco seasoning and continue to stir until you have somewhat thickened white sauce.

Fold in crab meat and set aside.

Heat a fry pan with a tablespoon of olive oil. Layer your quesadillas: 1 corn tortilla. a couple spoonfuls of creamed crab mixture, a good handful of shredded Monterey Jack cheese and top with another corn tortilla. 

Fry in the hot oil until crispy on one side (about 1-2 minutes) and gently flip with a large spatula. Fry on the other side for 1-2 minutes.

Let cool down before cutting them into wedges to serve. I think the best way to slice up quesadillas is to cut them with kitchen scissors.

Garnish with avocados, cilantro and cherry tomatoes. Serve warm to a happy crew before the big winds kick in!



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