Crab Quesadillas
Jonah Crab Quesadillas
(serves 10)

12 oz. Foley’s Fresh Jonah Crabmeat
2 teaspoons mayonnaise
1 1⁄2 cups Monterey Jack cheese
2 oz. mild goat cheese, crumbled
1⁄4 cup canned diced mild green chiles, drained
2 tablespoons chopped fresh cilantro
10 - 8 inch flour tortillas
1 egg white, slightly beaten
Vegetable oil for frying

1. Squeeze excess liquid from crab. Place in bowl. Stir in mayonnaise, Monterey Jack cheese, goat cheese, chiles and cilantro.

2. Arrange 5 tortillas on counter. Spread crab filling over each tortilla, leaving a border of about 1⁄2 inch. Brush border with egg white. Place another tortilla on top of the filling and press edges together gently but firmly.

3. Heat about 1” oil in a large, non-stick skillet. Cook quesadillas one at a time for about 3 minutes per side, until browned. Cut each quesadilla into 6 wedges and serve with salsa. These can be made ahead and reheated in a 400° oven.

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