Crab quesadillas with sweet slaw

My love language is gifts, and I’m huge on thanking people – for a job well done, for a generous favor, for opening their home. 

Meals are my favorite gift – not just because I love to cook, but because I love to see people enjoy something that only exists in the moment. This meal was a thank you for hosting, made alongside my best friend, with wine and wonderful company. 

Dinner was a relatively quiet affair, punctuated by good stories, laughter and murmurs of “This is SO GOOD.” 

The perfect plate – crab quesadilla with slaw
Serves 4 generously, up to 8 as a lighter meal.

You’ll need:

Quesadillas:

  • 8 tortillas (we used medium-sized flour, these would be great with corn, too)
  • 3 pounds crab, picked over for shells (or cracked yourself)
  • Your favorite taco seasoning (I used a mix of chili powder, cumin, garlic, salt, paprika, lime and oregano)
  • 4 T butter
  • 2-4 cups queso (depending on how much you love cheese).

Slaw:

  • 1/4 head of red cabbage
  • 2 bell peppers (red, orange or yellow)
  • 1/2 a fresh pineapple
  • 1 mango
  • 1/2 a red onion
  • 1 bunch cilantro 
  • Juice and zest of 2 limes
  • 1/4 c orange juice 
  • 1/4 c olive oil
  • 2 T blackberry jam
  • 1 T chili powder
  • 1 t salt

Get cooking:

Quesadillas:

  1. Heat a medium sauté pan over edo high heat. (We used cast iron.)
  2. Sauté the crab with a bit of butter and your seasoning mix. (You could also just stir the crab and mix together – I just like the flavor development the heat brings.)
  3. Butter the tortillas on the outside (you could also just spray the pan with Pam, if you wanted to cut the calories).
  4. Add a bit of cheese to the inside of one tortilla, spread with crab, then top with cheese. (This helps the tortilla stick to both sides.)
  5. Fry for 3 minutes on either side.
  6. Keep warm in the oven until all the quesadillas are done.
  7. Serve with slaw and quacamole. 

Slaw:

  1. Shred or dice fist six ingredients – add to a large bowl.
  2. Whisk last 6 ingredients together, toss with the slaw.
  3. Serve immediately, or chill until ready for use.
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