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1/4 lb Butter or margarine, 2 tb Sour cream
Divided 1 ts Chopped fresh dill
1 Whole shallot (or 2 or 3 Salt, to taste
Green onion), finely Hot pepper flakes, to taste
Minced 6 10-inch flour tortillas at
1 ts Chopped fresh chives Room temperature
1/2 lb Lump crab meat, picked over 3/4 c Grated Monteray Jack cheese
To remove shells
GARNISHES
1/2 c (each) finely chopped red Salsa
And green bell peppers Quacamole
Radicchio leaves, 3 per Sour cream
Plate
Preheat the oven to 375F.
Reserve 2 tablespoons of the butter. Place the remaining butter in a sauce pan and melt over low heat. Add the shallots and chives. Saute until translucent. Remove from the heat and add the crab, sour cream, dill, salt and hot pepper flakes. Mix well.
Spread the crab mixture on one half of each tortilla. Top with a sprinkling of the grated chese. Fold the tortillas in half and place them on a baking sheet. Brush the tops of the tortillas with the reserved butter.
Bake in the preheated oven for about 5 minutes or until the tops are golden brown. Let rest for 5 minutes before cutting into quarters.
Place 3 small radicchio leaves on each plate. Fill one with sour cream, one with quacamole, and one with salsa. Place three triangles of quesadilla on each plate. Sprinkle with a confetti of chopped green and red bell peppers.
Serves 8.
[The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters.
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