Recipe Categories
Tex Mexican
Tex Mex Quesadillas

Shanna's Crab Quesadillas

1/4 lb Butter or margarine,
    Divided
1 whl shallot (or 2 or 3
    Green onion), finely
    Minced
1 tsp Chopped fresh chives
1/2 lb Lump crab meat, picked over
    To remove shells
2 tbl Sour cream
1 tsp Chopped fresh dill
    Salt, to taste
    Hot pepper flakes, to taste
6 x 10-inch flour tortillas at
    Room temperature
3/4 cup Grated Monteray Jack cheese
GARNISHES
1/2 cup (each) finely chopped red
    And green bell peppers
    Radicchio leaves, 3 per
    Plate
    Salsa
    Quacamole
    Sour cream

 Method :
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.