Tuesday
Crab quesadillas (recipe in the comments)
Black bean soup
Avocado and tomato salad
Hot tea
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What do you do when you make an amazing crab dip each Christmas that only requires a half a pound of crab meat and you buy a full pound can? If you're me, you freeze the remaining half a pound and use it later for another recipe. Tonight we revisit the crab from Comet's crab dip and make crab quesadillas. I love this recipe because crab quesadillas seem very luxurious - it's crab after all - but since you only need half a pound these won't break the bank. However, one should note that this isn't a huge amount of food so the black bean soup (either frozen homemade or some canned variety you like) really is warranted. Regardless this is a great, warming dinner and easy to make.
Prep Notes
Difficulty: Easy
Chopping: Scallions, cilantro, garlic, jalapeno, cheese, grape tomatoes, avocado
Time: 25 minutes
Make ahead: Do everything except the soup last minute.
Reaction
J: "Am I crabby? Yes, I am."
M: "A good follow-up to Comet's crab dip."
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1 comment:
Crab Quesadillas – Cooking Light
Serves 2
¼ cup scallions, chopped
1 T cilantro, chopped
3 T low fat sour cream
3 small cloves garlic, minced
½ lb. lump crabmeat, shell pieces removed
½ cup pepper Jack cheese
4 large size burritos or 8 small size
Salsa, for dipping
Preheat broiler.
Combine scallions, cilantro, sour cream, garlic, and crabmeat. Sprinkle 2 T cheese in each tortilla. Divide crab mixture between each tortilla. If large, fold in half, pressing gently to seal. If small size, cover with a second tortilla.
Place on a baking sheet. Broil for 1 ½ minutes per side or until tortillas are lightly browned. Serve with plenty of salsa for dipping.
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