How To make Christmas Crab Quesadillas
Ingredients
1/2
cup
butter, or margarine,
1
each
shallot (or 2, or 3 green onion), finely minced
1
teaspoon
chives, fresh, chopped
1
cup
crab meat, shells removed
2
tablespoon
sour cream
1
teaspoon
dill, fresh, chopped
1
salt, to taste
1
hot pepper flakes, to taste
6
each
10-inch flour tortillas
3/4
cup
monteray jack cheese, grated
GARNISHES:
1/2
cup
red pepper, chopped
1/2
cup
green pepper, chopped
3
each
radicchio leaves, per plate
1
salsa
1
guacamole
1
sour cream
Directions:
Preheat the oven to 375F.
Reserve 2 tablespoons of the butter. Place the remaining butter in a
sauce pan and melt over low heat. Add the shallots and chives. Saute
until translucent. Remove from the heat and add the crab, sour cream,
dill, salt and hot pepper flakes. Mix well.
Spread the crab mixture on one half of each tortilla. Top with a
sprinkling of the grated chese. Fold the tortillas in half and place them
on a baking sheet. Brush the tops of the tortillas with the reserved
butter.
Bake in the preheated oven for about 5 minutes or until the tops are
golden brown. Let rest for 5 minutes before cutting into quarters.
Place 3 small radicchio leaves on each plate. Fill one with sour cream,
one with guacamole, and one with salsa. Place three triangles of
quesadilla on each plate. Sprinkle with a confetti of chopped green and
red bell peppers.
Serves 8.
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The Pioneer Woman's Cream Cheese Wontons: crispy little appetizers with a creamy filling. ????????
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Cream Cheese Wontons
Recipe courtesy of Ree Drummond
Total: 40 min
Active: 30 min
Yield: 24 wontons
Level: Intermediate
Ingredients
Dipping Sauce:
3 tablespoons honey
2 tablespoons low-sodium soy sauce
1 tablespoon Sriracha or other hot sauce
1 teaspoon vinegar or rice wine vinegar
1/4 teaspoon sesame oil
Wontons:
8 ounces cream cheese
1 tablespoon Sriracha or other hot sauce (more to taste)
2 green onions, light green and dark green parts, chopped
1 egg
24 wonton wrappers
Vegetable oil, for frying
Directions
For the dipping sauce: Mix together the honey, soy sauce, Sriracha, vinegar and sesame oil in a small bowl and set aside.
For the wontons: In the bowl of a mixer (or you can do it by hand), mix together the cream cheese, Sriracha and green onions until totally combined (scrape the mixer bowl if necessary). In a separate bowl, mix together the egg and 1/2 cup water.
One at a time, assemble the wontons: Place approximately 1/2 teaspoon of the cream cheese mixture on one corner of a wonton wrapper. Use your finger to paint the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the 2 ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.) As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying out.
Heat 2 to 3 inches of vegetable oil in a large saucepan or medium skillet until a deep-fry thermometer inserted in the oil registers just under 350 degrees F. (You don't want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.)
In batches of 4 or 5 at a time, fry the wontons for 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove them when you think they still could stand to slightly brown a teeny bit more (because they will slightly brown in the seconds after you remove them from the pan!). Drain the wontons on a paper towel. Repeat with the remaining batches.
It's best to wait 5 to 10 minutes before serving the wontons, as the cream cheese filling can be quite hot. Serve with the dipping sauce.
Cook's Note
While working with the wonton wrappers, keep the opened package covered in plastic wrap and a towel. They dry out quickly!
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INGREDIENTS:
3 tbsp. butter
1 medium onion, finely chopped
2 stalks of celery, finely chopped
Kosher salt
Freshly ground black pepper
1 tsp. Old Bay seasoning
2 cloves garlic, minced
2 tbsp. tomato paste
3 tbsp. flour
4 c. fish stock (or sub for low-sodium vegetable broth)
1 c. dry white wine (optional)
2 bay leaf
1/2 c. heavy cream
1 lb. lump crab meat
Freshly chopped parsley, for garnish
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