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Alaska Crab & Artichoke Quesadilla
Courtesy of Alaska Seafood Marketing Institute
Servings: 4
Prep Time: 15 Min.
Cook Time: 15 Min.
What you need:
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12-16 oz. Alaska crabmeat (from 2-3 lbs. Alaska King, Snow or dungeness crab)
1 Tbsp. butter
1 large jalapeno pepper, seeded and minced
1 Tbsp. fresh lemon or lime juice
8 medium (8 to 9-in.) flour tortillas
8 oz. smoked Gouda or pepper Jack cheese, shredded
1 (10 oz.) jar artichokes, drained and quartered
4 oz. bottled or canned Piquillo peppers, drained and sliced
1/4 c. chopped parsley
1/4 c. chopped chives
What to do:
1. Rinse frozen Alaska Crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Discard towels. Steam or boil frozen crab in a large pot for 6 to 8 min., until heated through. When cool, use kitchen shears to cut the shells open and remove crabmeat. Chop or shred meat, if desired.
2. Melt butter in 10 to 12-in. nonstick pan over medium heat. Add jalapeƱo and stir. Cook for 1 min. Add crabmeat and warm through. Stir in lemon juice; remove from pan and keep warm.
3. Wipe out pan; turn heat down to medium-low. In pan, add one tortilla, then layer 2 Tbsp. cheese, 3 to 4 oz. crabmeat, one-fourth of the artichokes and Piquillo peppers, 1 Tbsp. each of the parsley and chives and another 2 Tbsp. cheese. Top with another tortilla, then place a plate (or smaller pan) over the quesadilla. Cook for 2 to 3 min. on each side, until cheese melts and tortilla is browned. Cut in quarters to serve. Repeat for remaining quesadillas.

Cook's Tip: Alaska Crab is already fully cooked, so thawed crab legs may be shelled without steaming or boiling.
Nutritional information:
Calories: 681;   Total Fat: 30g;   Saturated Fat: 14g;   Cholesterol: 135mg;   Total Carbs: 61g;   Fiber: 11g;   Protein: 42g;   Sodium: 1498mg;  
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