Stuffed with luscious, sweet lump crab, this quesadilla is the perfect vehicle for the creamy avocado partnered with a zingy chipotle aioli and fresh pico de gallo. Served warm on a crispy, toasty flour tortilla.
In a small bowl, gently fold together the crab meat, avocado, scallions, and pepper.
Heat a flat grill pan or skillet over medium heat. Coat pan with the olive oil. Lay tortillas on pan and cover each with 3 oz. of cheese. Then place half the crab mixture over each. Fold each tortilla in half and continue to cook for 35 minutes on each side until cheese is melted.
Cut each quesadilla in four pieces. Serve with Chipotle Aioli, Pico de Gallo, and sour cream on the side.
Recipe by Moss Beach Distillery, Moss Beach, Calif. with California Avocado Commission