A Most Dangerous Crab Quesadilla
King Crab Meets Buttery Avocados In This Contemporary Quesadilla.
King Crab Traditionally Paired With Melted Butter Gets a Fashionable Update in This "Crabby Patty" Quesadilla.
You should become familiar with the awesome flavor of the crustacean; “KING CRAB” regardless of whether you are familiar with the popular Nickelodeon cartoon “Spongebob Squarepants” or the Discovery Channel’s reality show “The Deadliest Catch” or not.
King Crab season is October and January, although still available frozen year round, these tasty decapods are a splurge well worth the price. It’s amazing in the winter 2005–2006 season, 250 crabbing vessels harvested 14 million pounds of decadent red king crab in four days, the current season for this prized variety.
Although the sweet white flesh of this creature is great on its own or with some drawn butter, some exotic or regional flavors can really push the envelope a little further. The fatty and creamy texture of avocado pairs well with the crab and has been made a popular match by the Maki Sushi “California Roll”. Crab finds itself spiced up in Mexican and Tex-Mex recipes like Quesadillas, Tostadas, and Enchiladas. For this recipe one large king crab leg should be sufficient to stuff a 12” flour tortilla and a good serving size for each person.
Crabby Patty Recipe:
Ingredients:
- 4 large king crab legs, more if you really want to splurge
- 2 tablespoons canola or vegetable oil
- 1/2 teaspoon ground cumin
- 1 teaspoon chipotle or ancho chili powder
- 1 poblano, red or green bell pepper, roasted and chopped
- 2 tomatoes, chopped
- Juice of one lime
- 1/3 teaspoon Kosher salt
- 4 12-inch flour tortillas
- ½ bunch fresh cilantro, chopped
- 2 medium avocados, peeled and diced
- 1 to 1 1/2 cups grated Mexican Blend Cheese (Monterey Jack, Cheddar, Oaxaca)
- Sour Cream and/or Salsa for Condiment
Directions:
- Using lobster crackers or kitchen scissors break outer shell of the crab and remove the meat
- Place crustacean meat in a bowl. Add oil, peppers, tomatoes, chili powder, cumin, cilantro, lime juice and salt. Toss gently to combine ingredients and coat lobster thoroughly; marinate 15 minutes.
- Heat a large frying or grill pan to medium-high heat. Meanwhile divide the filling into four, place in tortillas, add cheese and fold in half.
- Oil or Spray pan with non stick cooking spray, and cook one or two at a time (if they fit) about two minutes per side or until golden and cheese is melted.
- Repeat with remaining Quesadillas.
- Cut into wedges and serve with salsa and sour cream
- So Who Lives in a Pineapple Under the Sea????, It could be these Crabby Quesadillas under Pineapple Salsa, but that’s another article, Enjoy!!!!
Source
http://en.wikipedia.org/wiki/Alaskan_king_crab_fishing
