Crab and Brie Quesadillas

This is such a decadent and mouth watering dish but it couldn’t be any easier to throw together.  And it’s just as good cold or at room temp so it makes it the perfect make-ahead dish as an appetizer to a dinner party.  I did use fresh king crab legs straight from the shells but you could subsidize good quality lump crab in a pinch. The balance of flavors from the fresh crab and lemon with just a hint of spice and vinegar from the Tobasco goes perfectly with the creamy brie.  Amaaaazing. I recommend a regular or double cream brie and not a triple cream.  The key is to get that brie to melt without having it ooze out all over the pan.  I think this dish has Valentines day written all over it…….

  1. In medium bowl mix together the crème fraiche, shallot, lemon juice, Tobasco, parsley with salt and pepper.  Gently fold in the fresh crab in big chunks.
  2. Lay two tortillas on a cutting board and top with the crab mixture all the way to the edges.  Top with ½ the brie on each tortilla and top with the other tortillas.
  3. Heat a large skillet pan over medium high heat and add in the canola oil.  When hot carefully transfer the first tortilla into the pan, crab side down (not brie side down or it will melt everywhere).  Cook for 3 minutes or until gold brown and carefully flip using two spatulas.  If some crab flies out just tuck it back in.  Continue to cook for another minute.  You want the other side to be crisp but if you let it go too long the cheese will ooze out.
  4. Transfer to a cutting board and cut into pieces using a pizza cutter.  Wipe away any brie that oozed out and transfer to a platter.  Top with avocado and lemon slices.

2 large King crab legs (approximately 10 oz of lump crab meat)

¼ cup Crème fraiche

¼ cup shallot, diced

2 Tablespoons fresh lemon juice

5-6 dashes Tobasco

2 Tablespoons flat leaf parsley, chopped

5 oz double cream Brie, outside rind removed (top and bottom still on), sliced into ½ inch pieces

1 Tablespoon canola oil

4 6-inch flour tortillas

Sliced avocado (for garnish)

Lemon slices (for garnish)

Salt & Pepper

Serves 2 as a main course or 6 as an appetizer

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