Blue Crab Blue Quesadillas
Crab meat and melted cheese oozing form blue corn tortillas. Perfect Cinco de Mayo treat.
Ingredients
- Olive oil for frying
- 1 pkg Blue corn tortillas (white or yellow corn tortillas work just as well)
- 2 tbsp Butter
- 2 cloves Garlic, pressed
- 2 Serrano peppers, minced
- 1 tbsp Flour
- 1 1/2 cups Half & Half
- 2 tbsp Taco seasoning
- 2 cups Monterey Jack ot Mexican melting cheese
- 2/3 lb Crab meat, picked through. Quantity can vary.
- Garnish with avocados, cilantro and cherry tomatoes
Instructions
- 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.
Notes
