Crab Quesadillas with Remoulade Sauce
INGREDIENTS
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1 1/2 cups (6 oz.) shredded Monterey Jack cheese
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2 ounces cream cheese, room temperature
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1/4 cup chopped fresh cilantro
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1 teaspoon grated lemon peel
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Salt and freshly ground pepper to taste
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4 (7 to 8-inch) flour tortillas
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8 ounces canned crab meat, picked over and drained
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1/2 cup chopped green onions
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1 (4 oz.) can diced green chilies
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6 tablespoons Crisco® Pure Canola Oil, divided
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REMOULADE SAUCE
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3 tablespoons fresh lemon juice
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1/2 cup chopped onion
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1/2 cup chopped celery
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2 cloves garlic
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1 tablespoon horseradish
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3 tablespoons Creole-style mustard, or yellow mustard
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2 tablespoons ketchup
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2 tablespoons Italian parsley leaves
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1/2 cup mayonnaise
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1/4 cup Crisco® Pure Canola Oil
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1/8 teaspoon cayenne pepper
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Freshly ground black pepper, to taste
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