Crab Quesadillas with Roasted Corn Salsa

Ingredients: 

  • 1 Can MILLER’S SELECT or SEA FARE CLAW CRAB MEAT (Drained)
  • ¼ Cup Chopped Green Onion
  • ¼ Cup Roasted Red Pepper Chopped
  • 4 Ounces Cream Cheese (Softened)
  • 1 Cup Shredded Cheddar Cheese
  • 4 12 Inch Flour Tortillas
  • 2 Teaspoons Butter
  • Pinch of Salt and Pepper
  • Roasted Corn Salsa (Recipe Below)

 

Directions: 

Spread Equal Parts of the Softened Cream Cheese on Two Tortillas. Top Cream Cheese with Equal Parts of Green Onion, Roasted Red Pepper, Crab Meat and Cheddar Cheese. Firmly Place Remaining Two Tortillas on Top.

Melt Butter in a Large Skillet over Medium Heat. Place 1 Quesadilla in Skillet and Cook, Uncovered, for 2 to 3 Minutes on Each Side or until Golden Brown. Cut into 8ths and Serve with Roasted Corn Salsa.

 

Roasted Corn Salsa: 

  • 2 Tbsp Olive Oil
  • 2 Cups Fresh Sweet Corn Cut from Cob
  • Juice from 2 Limes
  • 1 Small Red Onion Finely Diced
  • 2 Tomatoes Diced
  • 1 or 2 Fresh Jalapenos Finely Diced
  • Salt and Pepper
  • 3 Tbsp Chopped Fresh Cilantro
     

Directions: 

Place the Olive Oil in a Large Skillet and Heat until Lightly Smoking. Add Corn and Cook until Browned. Place in Refidgerator to Cool.

In a Large Mixing Bowl Add the Chilled Corn and Remaining Ingredients, Mix Well Add Salt and Pepper to Taste and Serve with the Quesadillas.

Serves 6