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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Ep 41 - Spanner Crab and Corn Quesadilla

Spanner Crab and Corn Quesadilla

by Matt Moran

Serves 8 as a canapé

1/4 long red chilli, finely chopped
1/4 garlic clove, finely chopped
80g spanner crab meat
40g corn kernels
2 tbs baby coriander sprigs
2 flour tortillas
1/2 cup Manchego cheese, coarsely grated

Tomato sauce
1/4 cup extra virgin olive oil
1 clove garlic, thinly sliced
6 peeled roma tomatoes
1/4 cup basil leaves

6 cherry tomatoes, halved
1/4 red onion, diced
2 tbs baby coriander sprigs
1 tbs extra virgin olive oil
1/2 lemon, juiced

1. Preheat oven to 220C.

2. For the tomato sauce, heat oil in a saucepan over medium heat. Add garlic and sauté until golden. Add the tomatoes and cook for 2-3 minutes, breaking tomatoes up with a spoon. Add the basil and season to taste. Pulse the mixture in a food processor until coarsely pureed. Set aside.

3. Combine the chilli, garlic, crab, corn and baby coriander in a bowl. Season to taste. Place the tortillas on a clean work surface and spread lightly with some tomato sauce. Top one of the tortillas with the crab mixture, cheese, then remaining tortilla. 

4. Heat a large, non-stick, oven-proof frying pan over medium heat. Carefully slide the quesadilla into the hot pan and fry for 2 minutes each side. Transfer the pan to the oven for 4-5 minutes.
5. For the salad, combine the cherry tomatoes, red onion and baby coriander in a bowl. Drizzle with olive oil, squeeze over lemon juice, and season well with salt and pepper. Toss to combine.

6. Slice the quesadilla into 8 wedges and serve with the salad.