Crab and Shrimp Rangoon Quesadillas

Happy Chinese New Year! In honor of this occasion I thought of a fun, tasty appetizer for your Super Bowl party. (We ate them for lunch though… REALLY good!) I tried to make real Crab Rangoon a while back, and it was a disaster! I have no skills for deep frying and make a mess out of the stove with little to show for it. In this case, I did a lousy job sealing up the rangoon and the filling escaped into the oil creating a colossal mess! Not good. THIS time I decided to stick with something I do well, quesadillas. I use my big electric griddle which can fit two at a time for cooking them, and it is way easier to flip them than doing them in a frying pan. I would tell you to use your quesadilla machine, but I would be laughing so hard at you I wouldn’t be able to get the words out! (Sorry.) If you cut these into small wedges, they would be really nice at your Super Bowl Party! Give them a try! Note: I also tried the filling rolled into puff pastry, sliced and baked at 350 for 10 minutes or so (pinwheels) and these were darn good too.

Crab and Shrimp Rangoon Quesadillas
Crab Rangoon Pinwheels

Crab and Shrimp Rangoon Quesadillas

6 Flour Tortilla Shells
4 oz. cream cheese softened
1 can crabmeat
1/2 pound shrimp (you can use already cooked shrimp if you have them around)
1 lb provolone cheese sliced thin or shredded (you could use mozzarella or Monterrey jack cheese shredded or sliced… I happened to have provolone)
4 green onions, chopped
1 T siracha hot sauce or another hot sauce (plus 1 tsp for the shrimp) Note: find this at your Asian market, although my local grocery store carries it in the oriental section
1 T soy sauce (plus 1 tsp for the shrimp)
3 cloves garlic crushed ( 1 is for the shrimp)
1 tsp onion powder
1 T lemon juice (plus 1 tsp for the shrimp)
1 tsp brown sugar
1 tsp Kosher Salt and 2 tsp Pepper (I like a lot of pepper, go lower if you prefer)
2 tsp Canola oil
Sweet chili sauce for the side (also can be found in your Asian grocery store)

To make the shrimp, heat 1 tsp oil in a pan, add the shrimp and 1 tsp siracha, 1 crushed garlic clove, 1 tsp soy sauce and 1 tsp lemon juice and flip when they are pink. As soon as the other side is pink, remove from pan, cut in half lengthwise and reserve.

To make the filling, place the cream cheese in your food processor, whir until smooth, add the garlic, the siracha, the lemon juice, the brown sugar, the onion powder, the salt and pepper and the soy sauce and whir again until incorporated. Add the sliced green onions and crab meat and whir just until combined. (use in the quesadillas or in the pinwheels as you wish)

To make the quesadillas, layer one tortilla with provolone cheese, spread 1/3 of the filling over the cheese, place 1/3 of the sliced shrimp on the filling, add another layer of cheese and then the second tortilla. Repeat until you have completed quesadillas. Fry in a pan or griddle that has been drizzled with 1 tsp oil and then wiped down with a paper towel until lightly browned on both sides. Cut into wedges and serve with sweet chili sauce on the side. Mmmm!


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