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Crabmeat and Almond Quesadillas

Yield 20 wedges.

Ingredients

  • 10 ounce fresh lump crabmeat, drained
  • 1/2 cup slivered almonds, toasted
  • 1/3 cup minced green onions
  • 1/4 cup mayonnaise
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon curry powder
  • 1 (2-ounce) jar diced pimiento, drained
  • 8 ounces Brie cheese
  • 10 (8-inch) flour tortillas
  • Vegetable cooking spray

Nutrition Information

  • calories 148
  • caloriesfromfat 49 %
  • fat 8 g
  • satfat 2.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 6.9 g
  • carbohydrate 13.5 g
  • fiber 0.0 g
  • cholesterol 25 mg
  • iron 0.0 mg
  • sodium 115 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 7 ingredients in a medium bowl; stir well. Remove rind from cheese; cut cheese into thin slices, and arrange slices evenly on 5 tortillas. Spoon crabmeat mixture evenly over cheese, and top with remaining tortillas.

  2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add quesadillas, one at a time, and cook 1 to 2 minutes on each side or until lightly browned and cheese melts. Cut each quesadilla into 4 wedges, and serve immediately.

Light and Luscious