8 gf corn tortillas Butter for frying Cooked crab meat from 1 dungeness crab 1 Tablespoon olive oil 1 onion, chopped 1 red bell pepper, chopped 2 cups Monterey Jack cheese, shredded For jalapeno cilantro aoli: 1 3/4 cup gf mayonnaise (see mayonnaise recipe, Oct. 2000/Salsas Marinades & Sauces) 2 Tablespoons water 2 Tablespoons cider vinegar 1 jalapeño chili 1 garlic clove 1/2 cup lightly packed cilantro 1/4 teaspoon pepper salt to taste
Place mayonnaise, water, cider vinegar, jalapeno, garlic clove and cilantro in a food processor and process until combined. Season with salt and pepper and refrigerate. Saute onion and red pepper in olive oil until onions are tender. Remove and set aside. Heat a small heavy skillet and add about 1 Tablespoon butter. When butter has melted place one tortilla in the skillet. Spread a layer of onions and red peppers over tortilla. Top with a layer of fresh crab and cover with cheese. On a second tortilla, spread a generous layer of aoli and place on top of the cooking tortilla. Flip over and cook the other side. When cheese has melted, remove from skillet and cut into wedges. Repeat for remaining quesadillas.