Crab Cake Style Quesadillas

In 'Quesadillas' by Donna Kelly

• Ready In: 34 mins
• Serves: 8

Ingredients

• 8  ounces  cooked lump crabmeat, well drained
• 1  tablespoon lemon juice
• 1⁄2 red bell pepper, diced
• 1⁄2 cup  diced celery
• 1  teaspoon Worcestershire sauce
• 8  ounces Fontina cheese, grated
• 8 (10 inch)  flour tortillas (white or wheat)

Directions

1. Toss crabmeat, lemon juice, bell pepper, celery, and Worcestershire sauce together in a bowl; taste and add salt and pepper, if needed.
2. Lay 4 tortillas on the counter and spread 1/3 cup cheese over each.
3. Spread 1 cup crab mixture over cheese.
4. Sprinkle another 1/3 cup cheese over top.
5. Slide one of the cheese-covered tortillas into a 10-inch skillet over medium heat.
6. Place one of the remaining tortillas on top.
7. Press down with a wide spatula to remove any air pockets.
8. Cover and cook 1-2 minutes, checking frequently, until bottom tortilla is crisp and browned.
9. Turn over, cover, and cook 1-2 minutes more, or until lightly browned.
10. Repeat this process for remaining quesadillas.
11. Cut into wedges and serve immediately.