This recipe makes individual two-bite hors d’oeuvres, but you can make a full-sized quesadilla and simply cut it into wedges after frying—not as pretty, but quicker. Also, if you have a portable burner, consider setting up a station to cook these little guys during the party. Guests love to gather round and eat the food right as it comes out of the pan, and the action of the cooking can make the party feel that much more lively.
Make the salsa:
Combine all of the salsa ingredients and let stand at least an hour at room temperature so the flavors can develop. Chill until ready to serve.
Make the quesadillas:
With a 2-inch cookie cutter, cut out 120 circles from the tortillas (you’ll get about 10 per tortilla).
In a large bowl, gently mix the crab, cheese, avocados, scallion, cilantro, lime juice, salt, and pepper. Spread the crab mixture onto 60 of the tortillas (about 1 Tbs. each) and top with the other tortillas.
To cook, heat a little oil in a nonstick sauté pan over medium heat and cook the quesadillas in batches until lightly browned and the cheese is melting, about 2 minutes per side. Serve warm with a bit of salsa on top.
Make Ahead Tips
You can assemble these quesadillas a couple of hours ahead; refrigerate them until ready to fry.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips