Title: Christmas crab quesadillas
 Categories: Seafood, Appetizers
      Yield: 8 servings
 
    1/4 lb Butter or margarine,
           Divided
      1    Whole shallot (or 2 or 3
           Green onion), finely
           Minced
      1 ts Chopped fresh chives
    1/2 lb Lump crab meat, picked over
           To remove shells
      2 tb Sour cream
      1 ts Chopped fresh dill
           Salt, to taste
           Hot pepper flakes, to taste
      6    10-inch flour tortillas at
           Room temperature
    3/4 c  Grated Monteray Jack cheese

MMMMM-------------------------GARNISHES------------------------------
    1/2 c  (each) finely chopped red
           And green bell peppers
           Radicchio leaves, 3 per
           Plate
           Salsa
           Quacamole
           Sour cream
 
  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 quacamole, 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.
  
     [The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters.