Roast Corn Asparagus And Maine Crab Quesadilla Recipes

CORN AND CRAB QUESADILLAS

Steps:

• In medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. Fold in crabmeat.
• Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly.
• Brush both sides of each tortilla with butter.
• In 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown.
• Garnish with sour cream and cilantro.

CRAB AND CORN CHOWDA-MAC

Steps:

• Bring pasta water to boil and salt it. Cook pasta to al dente.
• While pasta cooks, heat a large, deep skillet over medium to medium-high heat. Add extra-virgin olive oil to pan with the bacon. Cook bacon 3 minutes. Add onions and celery and cook 3 minutes more. Add bell pepper and cook another minute or two. Add flour and cook 1 to 2 minutes. Whisk in stock, then milk. When milk bubbles, add crab and corn to heat through, another minute. Stir in cheese, thyme and cayenne pepper. Melt cheese into sauce. Drain pasta and toss with cheese, crab and corn sauce. Adjust seasoning. Ladle in bowls and garnish with chives.

ROASTED CORN QUESADILLAS

Steps:

• Preheat grill to high. Preheat oven to 375 degrees F.
• Mix diced chipotle, lime juice and sour cream, and refrigerate for 1 hour.
• Over medium flame or on a grill pan, roast corn. Let cool and cut kernels off cob.
• In a medium saute pan over medium-high heat, add olive oil, jalapenos, red onions, and black beans. Saute until the onions are translucent. Add the tomatoes, corn kernels and roasted bell pepper. Stir and saute for 3 minutes and add salt, pepper, cumin and 3 tablespoons of cilantro. Remove the pan from heat and let rest.
• Evenly distribute mixture, the remaining cilantro and cheeses among 4 tortillas. Top with remaining tortillas.
• Place tortillas on a baking sheet and place in the oven. Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through. Cut each into 6 pieces.
• Serve with chipotle sour cream garnished with scallions.

CRAB AND ASPARAGUS SOUP

Steps:

• Bring the chicken broth to a boil in a large pot. Add the asparagus and corn; stir. Add the sherry and white pepper; stir. Cook for 3 minutes, or until the asparagus is bright green in color.
• Stir the cornstarch mixture into soup, adding it gradually, until lightly thickened. The soup should not be as thick as a sauce.
• Once the soup is thickened, add the crabmeat and scallions. Stir well, and serve immediately.

CRAB & TANGLED ASPARAGUS SALAD ON TOAST

Steps:

• Use a swivel blade peeler to shave the asparagus into ribbons. Put in a bowl and season with salt and pepper, then dress with the lemon juice and olive oil and set aside.
• Mix the parsley, capers, gherkin and lemon zest into the mayonnaise in a small bowl, then gently fold through the crabmeat. Toast or griddle the sourdough and top with the crab mixture. Toss the rocket in with the asparagus and top each crab toast with a tangle of the asparagus salad. Season with flaky sea salt and serve.

CRAB QUESADILLAS

Steps:

• Stir fry onion and garlic in olive oil.
• Add tomato and when its juice has almost evaporated, add the crabmeat, cilantro, chilies and olives.
• Season with salt to taste.
• Fill flour or corn tortillas with this filling, securing edges with toothpicks Fry in enough frying oil until tortillas are golden brown.

ROASTED ASPARAGUS AND RED ONION QUESADILLAS

Steps:

• Preheat oven to 500°F In a large shallow baking pan, toss onion with 1 1/2 teaspoons oil until coated well. Roast in oven, stirring about every 5 minutes. Using another large shallow baking pan, toss asparagus with 1 1/2 teaspoons oil and salt and pepper to taste until coated well. When onions have been roasting for about 25 minutes, add asparagus to oven and roast for additional 10 minutes, stirring halfway, until tender and lightly browned.
• Preheat broiler. Grease a large baking sheet. On sheet, arrange 4 tortillas in one layer and divide vegetables, cheese, and coriander among them. Cover quesadillas with remaining 4 tortillas.
• Brush top tortillas with remaining 2 tablespoons oil and broil quesadillas about 3 inches from heat until golden brown, about 2 minutes. With a metal spatula, turn quesadillas over and broil until golden brown, about 2 minutes. Cut quesadillas into wedges and serve.

ROASTED ASPARAGUS AND RED ONION QUESADILLAS

Steps:

• For Quesadillas:
• Preheat oven to 500°F.
• In a large shallow baking pan, toss asparagus with 1 1/2 teaspoons oil and salt and pepper to taste until coated well. In another large shallow baking pan, toss onion with 1 1/2 teaspoons oil until coated well. Roast vegetables in upper and lower thirds of oven, shaking pans occasionally and switching position of pans in oven halfway through baking, until tender and lightly browned, about 10 minutes. Cool vegetables and cut asparagus into 1/2-inch-thick slices.
• Preheat broiler.
• Grease a large baking sheet. On sheet, arrange 4 tortillas in one layer and divide vegetables, pepper Jack, and coriander among them. Cover quesadillas with remaining 4 tortillas.
• Brush top tortillas with remaining 2 tablespoons oil and broil quesadillas about 3 inches from heat until golden brown, about 2 minutes. With a metal spatula, turn quesadillas over and broil until golden brown, about 2 minutes.
• Make cumin lime cream while quesadillas broil.
• For Cumin Lime Cream:
• In a small bowl, whisk together well cream ingredients.
• Cut quesadillas into wedges and serve with cumin lime cream.

CRAB AND TOMATO QUESADILLAS

Steps:

• Mix first 6 ingredients in medium bowl to blend. Season cheese mixture to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
• Mix crabmeat, tomatoes, green onions and chili in large bowl. Spread cheese mixture over half of each tortilla. Spoon crabmeat mixture atop cheese mixture, dividing equally. Sprinkle with salt and pepper. Fold tortillas in half. Press gently to seal.
• Heat 1 1/2 tablespoons oil in each of 2 heavy large skillets over medium heat. Working in batches, cook quesadillas in skillets until cheese melts and tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Cut quesadillas into wedges and serve.

BLACK BEAN AND CORN QUESADILLAS

Steps:

• Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
• Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.

CRAB AND ASPARAGUS SOUP

Steps:

• In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes., Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.

ASPARAGUS CRAB CASSEROLE

Steps:

• In a large bowl, combine the first 10 ingredients. Transfer to a greased 2-qt. microwave-safe dish. , Cover loosely and microwave on high for 3-5 minutes or until heated through, stirring twice. Sprinkle with almonds if desired.

ROASTED CORN AND BLACK BEAN QUESADILLAS

Steps:

• Preheat oven to 425 degrees.
• In a large bowl, toss together corn, red pepper, garlic, onion, and jalapeno pepper with 2 tablespoons of the olive oil.
• Pour mixture onto a cookie sheet, roast for about 20-30 minutes, stirring occassionally.
• Remove when corn is carmelized.
• Add beans to the same large bowl. Add lime juice, salt, and corn mixture, stir.
• In a large saute pan, heat a teaspoon of olive oil. Place one tortilla onto the pan.
• Add 1 cup of the corn and bean mixture and spoon evenly on the tortilla.
• Add 2 oz of cheese.
• Place the second tortilla on top, cover and cook for about 1 minute.
• Flip the quesadilla carefully, cook for about 1 minute, or until golden brown.
• Remove from pan, cut into 6 wedges and serve with salsa, sour cream, guacamole, and fresh cilantro. Repeat two more times for a total of 18 wedges.

CORN QUESADILLAS

Steps:

• Place the first six ingredients in a large bowl; toss to combine. To assemble, lightly brush the tops of two tortillas with 1/2 teaspoon oil; turn over. Top with cheese mixture and remaining tortillas. Brush tops with remaining oil., Place a large nonstick skillet over medium heat. In two batches, cook quesadillas 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with guacamole.

ROASTED ASPARAGUS WITH SEA SALT AND PARMESAN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place asparagus pieces in large bowl. Add Parmesan cheese, butter, garlic, black pepper, Diamond Crystal® Coarse Sea Salt, lemon juice, and lemon zest. Toss to coat evenly.
• Transfer asparagus to baking dish in a single layer. Bake until asparagus is tender and beginning to brown, stirring occasionally, about 15 minutes.

WOOD ROASTED SOFT SHELL CRAB AND ASPARAGUS SALAD

Steps:

• Special equipment: Wood-fire oven.
• Preheat the oven to 400 degrees F. Create a fire in a wood-fire oven.
• For the vinaigrette:.
• Render the pancetta over low heat in a pan until slightly crisp, and then remove from the pan and reserve the fat. Return a small amount of fat to the pan and gently cook the garlic, shallots, oregano, thyme and some salt and pepper.
• Remove from the heat and pour in the vinegar to deglaze (do not simmer to reduce). Scrape up any remaining bits stuck to the pan, then pour into a bowl and whisk in the mustard. Measure the remaining pancetta fat; add enough of the olive oil to make 1 cup. Whisk the oil into the vinegar mixture and season with salt and pepper.
• For the salad:.
• Drizzle the asparagus spears with oil and sprinkle with salt and pepper. Roast in the oven and let char until tender but still toothsome.
• Sprinkle the crabs with salt and pepper and rub with a small amount of oil. Place on a heatproof pan and into the fire and roast until cooked through.
• Combine the radishes, spring onions, green garlic, herbs and pea tendrils in a bowl. Toss with enough vinaigrette to coat. Add a small amount of vinaigrette to the hot pan with the asparagus and coat.
• Divide the asparagus among 4 plates and top with the salad and 1 crab each. Drizzle with the remaining vinaigrette.

SUMMER CORN SALAD WITH ASPARAGUS

Steps:

• Preheat an outdoor grill for medium-low heat and lightly oil grate.
• Place the ears of corn on the grill and cook until the kernels are tender, about ten minutes turning frequently. Remove the ears from the grill and cool. Cut the kernels off of the cob.
• Fill a large saucepan with lightly salted water and bring to a boil over high heat. Add asparagus and cook until just tender, about 1 minute. Drain in a colander and rinse immediately under cold, running water until well chilled. Set aside.
• Combine the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar in a large bowl; season with salt and pepper to taste. Serve at room temperature or chilled.