Crabmeat and Almond Quesadillas

Name: Crabmeat and Almond Quesadillas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Mexican
Ingredients: 227 grams Brie cheese; 0 teaspoons curry powder; 10 8-inchs (8-inch) flour tortillas; 79 milliliters minced green onions; 1 teaspoons hot sauce; 283 grams fresh lump crabmeat, drained; 59 milliliters mayonnaise; 57 grams diced pimiento, drained; 118 milliliters slivered almonds, toasted

Crabmeat and Almond Quesadillas might be just the hor d'oeuvre you are searching for. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains around 8g of protein, 8g of fat, and a total of 162 calories. This recipe serves 20. This recipe is typical of Mexican cuisine. If you have slivered almonds, curry powder, flour tortillas, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a pescatarian diet.

Instructions

Combine first 7 ingredients in a medium bowl; stir well.

Equipment you will use

Bowl

Remove rind from cheese; cut cheese into thin slices, and arrange slices evenly on 5 tortillas. Spoon crabmeat mixture evenly over cheese, and top with remaining tortillas.

Ingredients you will need

Tortilla

Crabmeat

Cheese

Beef

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add quesadillas, one at a time, and cook 1 to 2 minutes on each side or until lightly browned and cheese melts.

Ingredients you will need

Cheese

Cut each quesadilla into 4 wedges, and serve immediately.

Equipment

Bowl

Frying Pan

Ingredients

Servings:

227grams

Brie cheese 0teaspoons

curry powder 108-inchs

(8-inch) flour tortillas 79milliliters

minced green onions 1teaspoons

hot sauce 283grams

fresh lump crabmeat, drained 59milliliters

mayonnaise 57grams

diced pimiento, drained 118milliliters

slivered almonds, toasted

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Tenuta di Nozzole Le Bruniche Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 12 dollars per bottle.