Spicy Crab Quesadilla Gà
60% chuẩn vị · Fusion
A creative twist on Quesadilla Gà, this version incorporates lump crab meat and a touch of sriracha for a spicy, seafood-forward flavor profile. The crepe batter is enhanced with a hint of ginger for added complexity.
Đánh giá công thức này
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Nguyên liệu
- Rice flour1 cup
- Tapioca starch1/4 cup
- Fresh ginger, grated1 teaspoon
- Water1.5 cups
- Salt1/2 teaspoon
- Lump crab meat8 oz
- Mayonnaise2 tablespoons
- Sriracha sauce1 tablespoon
- Scallions, finely chopped2 tablespoons
- Black pepper1/4 teaspoon
- Vegetable oilfor cooking
- Fresh chives, chopped, for garnishto taste
- Chili oil, for garnishto taste
Các bước
- 1
In a bowl, whisk together rice flour, tapioca starch, grated ginger, salt, and water until smooth. Let rest for 15 minutes.
- 2
In a separate bowl, gently combine lump crab meat, mayonnaise, sriracha sauce, chopped scallions, and black pepper. Be careful not to break up the crab too much.
- 3
Heat a lightly oiled non-stick skillet over medium-high heat. Pour about 1/4 cup of batter, swirling to create a thin crepe.
- 4
Cook for 1-2 minutes until the edges lift.
- 5
Spoon about 1/4 of the crab mixture onto one half of the crepe.
- 6
Fold the crepe in half. Cook for 2-3 minutes per side until golden brown and heated through.
- 7
Remove from pan, garnish with fresh chives and a drizzle of chili oil. Repeat for remaining servings.
