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BLUE CRAB QUESADILLAS WITH CHARRED TOMATO SOUR CREAM

Sour cream: Serves 2
1 medium ripe tomato, sliced thick
Salt and pepper Sour cream:
4 fl oz. sour cream Season the tomato slices with salt and pepper.
Heat a cast iron skillet over high heat. Sear
Quesadilla filling: the tomato slices on both sides until they are
½ lb. fresh blue crab claw meat slightly charred. Remove from pan and place
3 oz. mascarpone cheese on a plate lined with paper towels. Place in
1 green onion, sliced refrigerator to cool completely.
½ oz. parsley leaves, chopped
1 tsp. lemon juice Once cool, chop the tomato slices and mix
Salt and pepper to taste into sour cream. Set aside.

Quesadillas: Quesadilla filling:
4 medium flour tortillas In a medium mixing bowl, combine all
Quesadilla filling from above ingredients and set aside.
Butter for frying
½ oz. parsley leaves, chopped Quesadillas:
Spread half the filling on each of the two
tortillas. Top each with another tortilla to © Denny Culbert
assemble quesadillas. Heat butter in cast iron skillet over medium heat. Fry the quesadillas, one at
a time, in the butter, flipping the quesadillas over when the bottom tortilla becomes golden brown
around the edges. Slice the quesadillas into quarters or sixths and place one set on each of two
serving plates. Top with the charred tomato sour cream and the chopped parsley and serve.

Courtesy of Jeremy Conner

LAFAYETTE

Lafayette has a distinct culinary identity as the heart of Louisiana’s Cajun & Creole country where
tradition merges with a new generation making it an incredible place to eat.
800-346-1958 | LafayetteTravel.com
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