Alaska Crab and Zucchini Quesadillas
From: Mary Sue Milliken and Susan Feniger, Border Grill. Yield: 6 servings 1 ½ cups cooked, shredded wild Alaska snow or king crab meat 1 Tbsp. freshly squeezed lime juice 5 Tbsp. unsalted butter ½ cup finely diced red onion 2 jalapenos, stemmed, seeded and finely diced 1 cup thinly sliced zucchini or roughly torn squash blossoms 1 tsp. salt ½ tsp. freshly ground black pepper 1 ½ cups grated Mexican manchego or Monterey Jack cheese 1 cup ...
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