1/4 lb Butter or margarine,
Divided
1 Whole 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 tbsp Sour cream
1 tsp Chopped fresh dill
Salt, to taste
Hot pepper flakes, to taste
6 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
Guacamole
Sour cream
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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 cheese. 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.
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