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Recipes for Crab

Baked Crab Quesadillas (Serves 8)

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Crabmeat - Seafood packer and processor, canned, fresh and frozen Pasteurized Crabmeat, Blue Swimming Crab, Portunus Pelagicus, Soft Shell Crab, Stuffed Raw Crabmeat, Raw Crabmeat Portion

Cooking & Preparation Time:  Less than 30 minutes  

Starfish Rating:

1/3 cup of unsalted butter or margarine
1/4 cup of vegetable oil
1/2 cup of chopped onion
2 Jalapeno pepper, seeded
1 Clove Garlic, minced
1 pound of lump crabmeat, drained
1/4 cup of mayonnaise
1 tablespoon of chopped fresh cilantro (coriander)
1 teaspoon of salt
16 8-inch flour tortillas
1/3 cup of shredded Monterey Jack cheese

Combine butter and oil; set aside.

SautÚ onions, peppers, and garlic in 2 tablespoons of reserved butter mixture in a medium saucepan over medium high heat, stirring constantly, until tender.

Remove from heat. Gently stir in crabmeat and next 3 ingredients.

Place tortillas on baking sheets; brush 1 side of each tortilla, and sprinkle with cheese. Fold in half.

Bake at 475 ║F. for 4 minutes or until golden.

Cut each tortilla into thirds. Serve warm.

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