Crab and Avocado Quesadilla
Elevate your quesadilla game with this irresistible Crab and Avocado Quesadilla recipe! Packed with the sweet, delicate flavor of fresh lump crab meat and the creamy richness of avocado, these golden, crispy quesadillas are a seafood-lover's dream. A touch of lime, fresh cilantro, and a hint of jalapeño add a zesty, vibrant kick, perfectly balanced by gooey Monterey Jack cheese. Ready in just 20 minutes, these quesadillas make for an elegant appetizer, a quick and satisfying lunch, or a flavorful dinner. Serve them hot off the skillet with optional garnishes like sour cream or extra herbs for a dish that’s as visually stunning as it is delicious. Perfect for seafood fans, avocado enthusiasts, and lovers of quick, flavorful meals, this recipe is bound to become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 ounces Fresh lump crab meat
- 4 Large flour tortillas
- 1 large Avocado
- 1 cup Shredded Monterey Jack cheese
- 2 tablespoons Fresh cilantro
- 1 tablespoon Fresh lime juice
- 1 small Jalapeño, finely diced
- 2 tablespoons Butter
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a medium bowl, mash the avocado with a fork until it reaches a slightly chunky consistency. Add the lime juice, salt, and black pepper, and mix well. Set aside.
In another bowl, gently combine the crab meat, chopped cilantro, and diced jalapeño. Be careful not to break apart the crab meat too much. Set aside.
Heat a large skillet over medium heat and add 1/2 tablespoon of butter. Allow the butter to melt and spread it around the pan.
Place one tortilla in the skillet and sprinkle 1/4 cup of shredded Monterey Jack cheese evenly over the surface.
Spread a quarter of the mashed avocado mixture onto one half of the tortilla, followed by a quarter of the crab mixture.
Once the cheese begins to melt, gently fold the tortilla in half to create a quesadilla. Press down lightly with a spatula to hold the shape.
Cook for 2-3 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to avoid burning.
Remove the quesadilla from the skillet and repeat the process with the remaining tortillas, adding more butter to the skillet as needed.
Slice each quesadilla into wedges and serve immediately. Optional: garnish with additional cilantro or a dollop of sour cream.
Nutrition Facts
Calories |
1751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 4120 mg | 179% | |
| Total Carbohydrate | 123.6 g | 45% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 6.2 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1243 mg | 96% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2144 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
