Hy-Vee Recipes and Ideas

Directions

1. Step1
   Rinse frozen Alaska Crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Discard towels. Steam or boil frozen crab in a large pot for 6 to 8 minutes, until heated through. When cool, use kitchen shears to cut the shells open and remove crabmeat. Chop or shred meat, if desired.
2. Step2
   Melt butter in 10- to 12-inch nonstick pan over medium heat. Add jalapeño and stir. Cook for 1 minute. Add crabmeat and warm through. Stir in lemon juice; remove from pan and keep warm.
3. Step3
   Wipe out pan; turn heat down to medium-low. In pan, add one tortilla, then layer 2 tablespoons cheese, 3 to 4 oz. crabmeat, one-fourth of the artichokes and Piquillo peppers, 1 tablespoon each of the parsley and chives and another 2 tablespoons cheese. Top with another tortilla, then place a plate (or smaller pan) over the quesadilla. Cook for 2 to 3 minutes on each side, until cheese melts and tortilla is browned. Cut in quarters to serve. Repeat for remaining quesadillas.
4. Step4
   Cook's Tip: Alaska Crab is already fully cooked, so thawed crab legs may be shelled without steaming or boiling.