Source: Alaska Seafood

Alaska Crab & Artichoke Quesadilla
Satisfy your craving for delicious Alaska crab with this new twist on quesadillas!
Rating:
Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes

 

 
12 to 16 ounces Alaska crab legs or crab meat from Alaskan King crab or dungeness crab)
1 tablespoon butter
1 large jalapeƱo seeded and minced
1 tablespoon fresh lemon or lime juice
8 medium (8 to 9 inch) flour tortillas
8 ounces smoked Gouda or pepper jack cheese, shredded
One 10 ounce jar marinated artichokes, drained and sliced
4 ounces bottled or canned Piquillo peppers, drained and sliced
1/4 cup chopped parsley
1/4 cup chopped chives




Rinse the frozen Alaska Crab legs under cold running water to remove any ice glaze and pat dry with paper towels. Discard the towels. Steam or boil the frozen crab in a large pot for 6 to 8 minutes, until heated through. When cool, use kitchen shears to cut the shells open and remove the crabmeat. Chop or shred the meat, if desired.

Melt the butter in a 10 to 12 inch nonstick pan over medium heat. Add the jalapeño and stir. Cook for 1 minute. Add the crabmeat and warm through. Stir in the lemon juice. Remove the mixture from the pan and keep warm.

Wipe out the pan and turn the heat down to medium-low. In the pan, add one tortilla, then layer 2 tablespoons cheese, 3 to 4 ounces of crabmeat, one-fourth of the artichokes and Piquillo peppers, 1 tablespoon each of the parsley and chives and another 2 tablespoons cheese. Top with another tortilla, then place a plate or smaller pan over the quesadilla. Cook for 2 to 3 minutes on each side, until the cheese melts and tortilla is browned. Cut in quarters to serve. Repeat for remaining quesadillas.


Cook’s Tip: Alaska Crab is already fully cooked, so thawed crab legs may be shelled without steaming or boiling.


Also check out the Alaska Style Recipes for Kids!


Per serving: 681 calories, 30 g total fat, 14 g saturated fat, 39% calories from fat, 135 mg cholesterol, 42 g protein, 61 g carbohydrate, 11 g fiber, 1498 mg sodium, 499 mg calcium, and 440 mg omega-3 fatty acids



Source: Wild Alaska Seafood