Instructions: For the salsa, seed and chop the tomatoes. Mince the garlic, onion, and coriander. Seed and mince the jalapeno. In a bowl, mix together tomatoes, garlic, onion, coriander, and jalapeno, and season to taste with salt and pepper. Put half of the mixture in the bowl of a food processor and puree.

Return pureed mixture to bowl with remaining salsa and blend well. This can be made a few hours ahead.

For the Guacamole, peel, seed and mince the tomato. Mince the jalapeno.

Squeeze 2 tablespoons juice from the lime. Chop the coriander. Peel the avocado. In a bowl, mash avocado with a potato masher or a fork. It shouldnt be perfectly smooth. Combine avocado, tomato, jalapeno, juice, and coriander and season to taste with salt and pepper. Press plastic wrap on surface of guacamole if making ahead.

Shred the cheese. Cut jalapenos into thin slices. Recipe can be made to this point a couple of hours ahead.

Cooking & Serving: Melt 2 tablespoons of the butter in frying pan over medium heat. Put 1 flour tortilla in the pan and sprinkle with 1/6 of the crab meat. Season with salt and pepper and sprinkle with 1/6 of the cheese.

Lay another tortilla on top and cook gently, turning once, until cheese begins to melt, about 5 minutes total. Repeat with remaining tortillas, melting 2 tablespoons of butter for each quesadilla.

Cut each quesadilla into six wedges. Put 3 wedges on each plate and garnish with jalapenos, Salsa, and Guacamole. "Cooks Magazine November 1987"

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.