Ingredients
1/4 lb butter or margarine,
1 divided
1 whole shallot (or 2 or 3
1 green onion), finely
1 minced
1 tsp chopped fresh chives
1/2 lb lump crab meat, picked over
1 to remove shells
2 tbsp sour cream
1 tsp chopped fresh dill
1 salt, to taste
1 hot pepper flakes, to taste
6 10-inch flour tortillas at
1 room temperature
3/4 cup grated monteray jack cheese
GARNISHES
1/2 cup (each) finely chopped red
1 and green bell peppers
1 radicchio leaves, 3 per
1 plate
1 salsa
1 quacamole
1 sour cream
Directions
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.
Servings: 8 servings
Christmas Crab Quesadillas Recipe brought to you by Recipe Ideas
Categories: Christmas; Crab; Fish; Holiday; Mexican
The History of Recipes
Experts have found proof that recipes existed way back into history, at least as far into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, these, ancient recipes were just very basic hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, are some clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. During Roman times 25BC a roman called Apicius compiled a collection of documents detailing recipes cooked by the Romans. In his works, he describes how the roman meals were separated into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the ancient chefs used a wide range of spices and herbs, including a few that are still present in modern kitchens like bay, rue and parsley. Closer to modern times, there were some recipe books published in the 14th Century - a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these are nothing to do with the curry that is served today, but rather accounts of the types of meals served to the rich and powerful of those days. In the fifteenth century, knights returning from the crusades brought back many foods and spices from the holy lands, such as coriander, parsley, and basil. The introduction of these new culinary ideas prompted an outbreak in manuscripts on food, the majority of which still exist in private cookery archives. By the arrival of the 1900s, cookery publications were in great demand, as a result of better eduction, people having more free time and being a little richer. Like it or not, the introduction of television brings us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes just like those on this site. |
We hope you enjoy this Christmas Crab Quesadillas recipe.
