Crab & Spinach Quesadillas
Whether you’re making this for lunch or an appetizer, Gruyere cheese and spinach are classy companions to the crabmeat. (Spinach, I’m finding out, acquires much more versatility when the leaves are rolled up and then sliced thinly across to make a chiffonade.) Serve these quesadillaswith a side of fresh salsa for an even more south-of-the-border flair!
To make the filling, mix together in a small bowl:
6-oz. can of crab
About 1 T. Greek yogurt (or enough to make the mixture wet)
1/2 cup grated Gruyere cheese
Spread crab mixture on top of a corn tortillaand top with diced tomatoes and a handful of thinly sliced baby spinach. Press another tortillaon top. (Try to keep the filling centered so that it has less of a chance of leaking out.)
Sauté tortillasandwich in a bit of olive oil over high heat for about five minutes or until the tortillabegins to brown. Using two spatulas, flip very carefully and brown the other side, shaking pan slightly to make sure that the quesadillaisn’t sticking. Slide out onto serving plate and use a sharp knife to cut the quesadillainto quarters.
Lisa Howard is a food and health writer based in Berkley, Michigan. She hosts www.theculturedcook.com, a culinary blog and marketplace dedicated to making all of us more knowledgeable nibblers. Stop by her e-kitchen for a byte or two!