1/3 cup butter, melted
¼ cup canola oil
1 clove garlic, minced
½ medium onion, chopped
2 canned jalapeno chiles, chopped
1 lb lump crabmeat
¼ cup mayonnaise
1 tsp salt
1 Tbsp minced fresh cilantro (optional)
16 flour tortillas
4 oz Monterrey jack or pepper jack cheese
Heat butter & oil in a saucepan to melt & combine. Pour all but about 2 Tbsp into another cup & set aside. Add the garlic & onion to the remaining 2 Tbsp butter/oil mixture in pan; sauté over medium-high heat about 2 minutes. Remove from heat and add chiles, crab, mayonnaise, salt, & cilantro. Mix well
To soften tortillas, heat a non-stick skillet over medium-high heat about 3 min. Put tortillas in the skillet one at a time, turning each once, until soft. Spread some crab mixture over half of each tortilla, top with cheese, then fold over. Brush top liberally with melted butter/oil mixture and repeat with remaining tortillas. (This may be done early in the day.) Cover tortillas and refrigerate until ready to sauté.
Heat a non-stick skillet over medium-high heat. Sauté the quesadillas 2 or 3 at a time until golden brown on both sides, about 3 or 4 minutes. Cut each into 3 triangles. Arrange on appetizers trays & serve.