Crab Cake Style Quesadillas

• 8 ounces cooked lump crabmeat, well drained
• 1 tablespoon lemon juice
• 12 red bell pepper, diced
• 12 cup diced celery
• 1 teaspoon Worcestershire sauce
• 8 ounces Fontina cheese, grated
• 8 (10 inch) flour tortillas (white or wheat)

1. Toss crabmeat, lemon juice, bell pepper, celery, and Worcestershire sauce together in a bowl; taste and add salt and pepper, if needed.
2. Lay 4 tortillas on the counter and spread 1/3 cup cheese over each.
3. Spread 1 cup crab mixture over cheese.
4. Sprinkle another 1/3 cup cheese over top.
5. Slide one of the cheese-covered tortillas into a 10-inch skillet over medium heat.
6. Place one of the remaining tortillas on top.
7. Press down with a wide spatula to remove any air pockets.
8. Cover and cook 1-2 minutes, checking frequently, until bottom tortilla is crisp and browned.
9. Turn over, cover, and cook 1-2 minutes more, or until lightly browned.
10. Repeat this process for remaining quesadillas.
11. Cut into wedges and serve immediately.

lump crabmeat, lemon juice, red bell pepper, celery, worcestershire sauce, cheese, flour tortillas

Taken from www.food.com/recipe/crab-cake-style-quesadillas-493335 (may not work)