Oregon Dungeness Crab Quesadilla with Apple Jicama Slaw

Oregon Dungeness Crab Quesadilla with Apple Jicama SlawCreated by Chef Bob Neroni, EVOO Cooking School in Cannon Beach, Ore.


extra virgin olive oil, as needed
butter, as needed
2-4 chipotle peppers in Adobo*, chopped
2 teaspoons cumin, ground
3 tablespoons garlic paste, about 10 cloves
1 pound Dungeness crab meat
6 green onions, sliced, tops only
2 red bell peppers, julienne
8 small corn tortillas
8 ounces farmer’s goat cheese, such as Fraga
1 avocado, sliced
cilantro, as needed (e.g., 8 sprigs)
Garniture Slaw
1 jicama root bulb, julienne
2 granny smith apples, julienne with skin on
¼ cup cilantro, chopped
½ red onion, sliced
1 taplespoon lime juice
sea salt, to taste
ground coriander, to taste
ground pepper, to taste
Method – Quesadilla-Taco:
Pick and drain crab meat into bowl – set aside.
Heat olive oil and butter over moderate heat and add chipotle. Cook until aromatic; add cumin and garlic; cook additional minute. Remove from heat. Add crab meat, tossing to lightly coat crabmeat and take the chill off. Toss in green onions and bell peppers to combine; set aside.
Place tortillas, one at a time, in fry pan with small amount of olive oil and butter to coat and warm tortilla; fill each with 2-3 ounces of the crab mixture; top with cheese and avocado. Fold over and cook to melt cheese and crisp tortilla. Remove to plate and garnish with cilantro sprigs and slaw.
Method – Slaw:
Toss jicama and apples together. Add cilantro and red onion. Just before serving, squeeze fresh lime juice onto slaw; add seasonings. Serve as garniture salad with quesadilla.
Makes 4 servings of 2 quesadillas or 8 appetizer portions.