Spanner Crab And Corn Quesadilla |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Serves great as a canape. Ingredients:
1/4 long red chilli, finely chopped |
1/4 garlic clove, finely chopped |
80g spanner crab meat |
40g corn kernels |
2 tbs baby coriander sprigs |
2 flour tortillas |
1/2 cup manchego cheese, coarsely grated |
for the tomato sauce |
1/4 cup extra virgin olive oil |
1 clove garlic, thinly sliced |
6 peeled roma tomatoes |
1/4 cup basil leaves |
for the salad |
6 cherry tomatoes, halved |
1/4 red onion, diced |
2 tbs baby coriander sprigs |
1 tbs extra virgin olive oil |
1/2 lemon, juiced |
Directions:
1. Preheat oven to 220C.
2. For the tomato sauce, heat oil in a saucepan over medium heat. Add garlic and sauté until golden. Add the tomatoes and cook for 2-3 minutes, breaking tomatoes up with a spoon. Add the basil and season to taste. Pulse the mixture in a food processor until coarsely pureed. Set aside.
3. Combine the chilli, garlic, crab, corn and baby coriander in a bowl. Season to taste. Place the tortillas on a clean work surface and spread lightly with some tomato sauce. Top one of the tortillas with the crab mixture, cheese, then remaining tortilla.
4. Heat a large, non-stick, oven-proof frying pan over medium heat. Carefully slide the quesadilla into the hot pan and fry for 2 minutes each side. Transfer the pan to the oven for 4-5 minutes.
5. For the salad, combine the cherry tomatoes, red onion and baby coriander in a bowl. Drizzle with olive oil, squeeze over lemon juice, and season well with salt and pepper. Toss to combine.
6. Slice the quesadilla into 8 wedges and serve with the salad.
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