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
Transcribed cooking instructions as an idea can be found back into ancient history, certainly as far back into recorded history as the ancient Egyptians, and possibly even further than that. In practice though, these, ancient cook books were just simple hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to experts are a few ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Progressing into Roman times 25BC a man called Apicius created some scripts detailing recipes enjoyed by wealthy Romans. In his works, he tells us how the roman meals were split into appetizers, main meal and desserts, something that is very familiar to us today. Aspicius describes how the ancient chefs made use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks like basil, rue and parsley. Continuing our culinary historical journey, we have a couple of recipe books dating from the 14th Century : a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these two books have no connection with the indian curry that appears on menues today, but rather accounts of the types of meals prepared by the cooks of the rich and wealthy people of the time. Later on, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the holy lands, such as parsley, basil and rosemary. The introduction of these new culinary ideas created an explosion in recipe books, some of which still exist in private libraries. When we get to the twentieth century, cooking publications were highly popular mostly due to better eduction, people having more free time and disposable income. The TV revolution brings us TV cooks and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Christmas Crab Quesadillas recipe.
