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In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Bill Stockton from Bistro 245 prepares lobster quesadillas and tropical crab cakes.

Lobster Quesadilla

8” Flour Tortilla
1/4 Cup Shredded Manchego Cheese
2 TBL Caramelized Onions
1/4 Cup Diced Tomatoes
3OZ. Cooked Lobster Meat (rough chop)
1/2 OZ Lime Marinade
1/2 Cup Tri-color Tortilla Strips
3 TBL Mango Salsa
2 TBL Cumin Sour Cream
1 TSP Cilantro Chiffonade

Place Tortilla on buttered flat top
Sprinkle with cheese
Heat lobster, tomatoes and onions on flat top and moisten with marinade
Place lobster mis over half of tortilla and fold over
Cook until golden
Remove from hot top and cut into 3 triangles
Place tortilla strips in center of plate
Place mango salsa between the triangles on the plate
Zig zap sour cream over triangles and sprinkle with cilantro.

Tropical Lump Crab Cakes

2 OZ Lump Crab Cakes, 2 each
1/2 cup Avocado Salad,
2 TBL Saffron Citrus Aioli
2 TBL Chive Pesto
2 TBL Red Tomato Brunoise
Tortilla Chip, 1 each

Zig Zag citrus aioli across plate
Zig Zag chive pesto in opposite direction across plate.
Place timbale of avocado salad in center of plate.
Place cooked lump crab cakes at 3 and 9 o’clock
Garnish with red tomato brunoise
Place tortilla chip in avocado salad