How To make Blue Ribbon Crab Quesadillas
1 pound lump crabmeat
picked over
1 medium green bell pepper :
cut into strips
1/2 medium red bell pepper cut into strips
1/2 medium yellow bell pepper :
cut into strips
1 medium onion sliced into rings
1 clove garlic :
minced
1 package 6-inch corn tortillas or flour tortillas
1/8 teaspoon cumin
1/4 teaspoon cayenne pepper
1/3 cup mayonnaise
1/4 cup cilantro :
chopped finely
1 1/2 cups Cheddar cheese shredded ( 1/2 cup
:
reserved) 1 1/2 cups Monterey Jack cheese shredded ( 1/2 cup
:
reserved) 1 tablespoon olive oil or vegetable oil
1/2 medium lime :
juiced
1 small jalapeno pepper seeded, deveined,
:
and finely chopped Cooking spray
Preheat oven to 450?F. In a skillet heat the oil on medium heat and add the peppers, onion, and garlic, and cook for 5 to 10 minutes until translucent. Set aside.
In a mixing bowl, combine the crabmeat, cilantro, mayonnaise, cayenne pepper, cumin, 1 cup each of the cheeses, jalapeno pepper, and lime juice. Fold ingredients gently, so as to avoid breaking crab meat.
Place six tortillas on a large baking sheet. Equally divide pepper, onion, and garlic mixture on each tortilla. Equally divide crabmeat mixture on the tortillas. Sprinkle remaining cheese on top of crab mixture. Cover each of the tortillas with those in package. Lightly spray top of each tortilla with cooking spray.
Bake in oven for 7 to 10 minutes. Remove from oven and quarter each tortilla. Garnish with lime slice and serve salsa, sour cream, and guacamole as accompaniments.
Notes: This recipe, created by John Pachkowski, was the Grand Prize Winner of Crisfield's National Hard Crab Derby Cooking Contest in 1994.
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Rick Bayless Taco Tuesday: Spicy Yucatecan Beef Salad Tacos
Let's put that Instant Pot to work. Traditionally known as Dzik in the Yucatan, this salad of shredded beef gets the pressure cooker treatment, along with some cruncy, spicy Xnipec salsa. Get the full recipe:
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How to Make Italian BRUSCHETTA - Easy Appetizer
Authentic Italian Bruschetta! Learn how to make a crowd-pleasing tomato bruschetta. The parmesan toasts take these over the top and you will love what we drizzle them with!
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►6 Roma Tomatoes ( 1 1/2 lbs)
►1/3 cup basil leaves
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►1/2 tsp sea salt
►1/4 tsp black pepper
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BBQ Shrimp | Fit To Eat | MPB
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Spring rolls #shorts
Ingredients
- 1/4 cabbage, julienned
- 1 carrot, julienned
- 60g snow peas, julienned
- 60g wood ear mushrooms, finely chopped
- 2 spring onions, finely diced
- 1 tbsp peanut oil + more for frying
- 1/2 tsp salt
- 1/4 tsp MSG
- 1 tbsp soy sauce
- 1 tsp corn flour (mixed with 2 tbsp water)
- 10 spring roll wrappers
Dipping sauce
- 2 tbsp fish sauce
- 20g palm sugar
- Juice of a lime
- 2 tbsp water
- small piece of ginger, grated
- 1 garlic clove, grated
- 2 birds eye chillies, finely sliced
Method
1. In a wok, heat the oil. Stir in the cabbage, carrot, snow peas, mushrooms and spring onion until the vegetables are cooked (approx 6-7 minutes).
2. Add salt, MSG and soy sauce. Mix well.
3. Add the corn flour mixture and stir until it thickens.
4. Remove from heat and let it cool.
5. Take a spring roll wrapper and place a spoonful of the filling on one end of the wrapper.
6. Roll up the wrapper tightly, tucking in the sides as you go.
7. Brush the edges with water to seal the roll.
8. Heat the oil in a large pan and deep-fry the spring rolls until golden brown.
9. Serve with dipping sauce and enjoy!