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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (38g) Recipe makes 20 servings |
||
| Calories 101 | ||
| Calories from Fat 46 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.1g | 7% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 12mg | 4% | |
| Sodium 214mg | 8% | |
| Potassium 57mg | 1% | |
| Total Carbohydrate 8.5g | 2% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 0.6g | ||
| Protein 5.2g | 10% | |
Crabby Jacks
By: Yia Yia
Nov 5, 2009
Crabby, cheesy, hot and delicious. This is an easy and yummy appetizer we use at holiday time, but I'm not sure why we only have them then. Great recipe you can throw together with pantry items, although fresh crab is so much better.
SERVES 20
Ingredients
- 1/4 lb crabmeat (canned is okay)
- 2 cups monterey jack cheese, shredded
- 1 cup green onion, thinly sliced
- 2 tablespoons mayonnaise
- 10 flour tortillas, each 7 to 8 inches wide
- fresh fresh cilantro stem
Directions
1
In a bowl, mix crab, cheese, and onions with mayonnaise.2
Place 5 tortillas in a single layer on two 14"x17" baking sheets.3
Evenly cover tortillas with crab mixture to within 3/4" of edges. Top each with one of the remaining tortillas.4
Bake in a 450° oven until cheese melts, and tortillas are lightly browned, 7-9 minutes.5
Slide quesadillas onto a board and cut each into 6 wedges.6
Arrange on a platter and garnish with cilantro sprigs.
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