— 1/4 pound crab meat (thawed)
— 1 lime (juice and zest)
— 1 jalapeño (chopped)
— 1 green onion (chopped)
— 1 handful cilantro (chopped)
— 1 teaspoon cumin (toasted and ground)
— salt and pepper to taste
— 2 flour tortillas
— a touch of butter (or oil)
— 1/2 cup Monterey jack cheese (grated)
Cook the crab in boiling water for about 3 minutes.
Rinse the crab in cold water to stop the cooking.
Remove the shell from the crab meat and cut it into bite sized pieces.
Mix the lime juice, zest, jalapeño, green onion, cilantro cumin, salt, and pepper in a bowl.
Add the crab and marinate for 10-30 minutes.
Melt the butter (or oil) in a pan.
Place a tortilla in the pan and rub it around in the butter to coat.
Heat the tortilla until air pockets form in it, flipping a few times.
Repeat 5-7 for the second tortilla and leave it in the pan.
Drain the liquid from the crab and place the mixture on the tortilla in the pan.
Place the cheese on and then top with the other tortilla.
Cook the quesadilla until golden brown on both sides and the cheese is melted, flipping once.
Tip: Place a plate onto the quesadilla and flipped it from the pan to the plate, and then slide it back into the pan to flip the quesadilla.