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Crescent Crab Quesadilla

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Ingredients
  Nonstick cooking spray/Shortening 1 Tablespoon (For greasing)
  Yellow cornmeal 4 Tablespoon
  Canned refrigerated quick crescent dinner rolls 16 Ounce (Two 8 Ounce Cans)
  Egg 1 , beaten
  Finely chopped green onion 1⁄4 Cup (4 tbs)
  Chopped cilantro/Parsley 1 Tablespoon
  Chopped pimiento 1 Tablespoon, drained
  Garlic salt 1⁄4 Teaspoon
  Shredded monterey jack cheese with jalapeno peppers 8 Ounce (2 Cups)
  Canned crab meat 6 Ounce, drained
  Low fat sour cream 1 (Dairy)
  Salsa 1
Directions

Heat oven to 350°F.
Spray 12-inch pizza pan with cooking spray or grease with shortening.
Sprinkle 1 to 2 tablespoons of the cornmeal evenly over bottom of pan.
Separate 1 can dough into 4 rectangles.
Place in greased and cornmeal-coated pan.
Press over bottom and 1/4 inch up sides to form crust; firmly press perforations to seal.
Brush dough with part of 1 beaten egg; reserve remainder for top crust.
Sprinkle 1 tablespoon of the cornmeal over dough.
Bake at 350°F. for 11 to 15 minutes or until light golden brown.
In medium bowl, combine green onions, 1 tablespoon cilantro, pimiento, garlic salt, cheese, crab meat and 1 egg; mix well.
Spread filling mixture over partially baked crust.
Separate remaining can of dough into 8 triangles.
Arrange triangles spoke-fashion over filling with points toward center.
Gently press outer edges to partially baked bottom crust.
Brush top with reserved beaten egg; sprinkle with remaining 1 tablespoon cornmeal.
Bake an additional 20 to 25 minutes or until deep golden brown.
Cut into wedges.
Serve with salsa, sour cream and cilantro.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Crab

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