Crab Quesadillas with Remoulade Sauce

Prep Time: 20 min Cook Time: 6 min Makes: 4 Quesadillas

Ingredients

• 1 1/2 cups (6 oz.) shredded Monterey Jack cheese
• 2 ounces cream cheese, room temperature
• 1/4 cup chopped fresh cilantro
• 1 teaspoon grated lemon peel
• Salt and freshly ground pepper to taste
• 4 (7 to 8-inch) flour tortillas
• 8 ounces canned crab meat, picked over and drained
• 1/2 cup chopped green onions
• 1 (4 oz.) can diced green chilies
• 6 tablespoons Crisco® Pure Canola Oil, divided
• REMOULADE SAUCE
• 3 tablespoons fresh lemon juice
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 cloves garlic
• 1 tablespoon horseradish
• 3 tablespoons Creole-style mustard, or yellow mustard
• 2 tablespoons Dickinson's® Tomato Ketchup
• 2 tablespoons Italian parsley leaves
• 1/2 cup mayonnaise
• 1/4 cup Crisco® Pure Canola Oil
• 1/8 teaspoon cayenne pepper
• Freshly ground black pepper, to taste

Preparation Directions

1. 1.
   COMBINE cheese, cream cheese, cilantro and lemon peel in small bowl; mix well. Season with salt and pepper. Spread over half of each tortilla, dividing equally.
2. 2.
   COMBINE crabmeat, green onions and diced green chiles in medium bowl. Spoon over cheese mixture, dividing equally. Sprinkle with salt and pepper. Fold tortillas in half. Press gently to seal.
3. 3.
   HEAT 1 tablespoon oil in a large heavy skillet over medium heat. Working in batches, cook quesadillas until cheese melts and tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Cut into wedges; serve with Remoulade Sauce for dipping.
4.  
   REMOULADE SAUCE
5. 1.
   COMBINE lemon juice, onion, celery, garlic, horseradish, mustard, ketchup, parsley and mayonnaise in a food processor; blend. Slowly blend in oil. Season with cayenne and black pepper. Chill until ready to serve.