Crab Quesadillas
Elevate your Mexican-inspired meals with these irresistibly rich and flavorful Crab Quesadillas! This quick and easy recipe combines tender, flaky crab meat with a melty duo of Monterey Jack and sharp cheddar cheeses, bright pops of fresh cilantro, and zesty lime juice for a sophisticated twist on a classic favorite. A touch of garlic powder, paprika, and cumin adds a subtle smoky kick, while golden, buttery tortillas provide the perfect crispy shell. Ready in under 30 minutes, these quesadillas are ideal for a weeknight dinner or an impressive party appetizer. Serve them warm with creamy sour cream and tangy salsa for dipping to complete this crowd-pleasing dish. Perfect for seafood lovers and fusion food fans alike!
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Recipe Information
Ingredients
- 1 cup Cooked crab meat (fresh or canned)
- 1 cup Shredded Monterey Jack cheese
- 1 cup Shredded sharp cheddar cheese
- 2 tablespoons Chopped fresh cilantro
- 2 medium Green onions, thinly sliced
- 1 tablespoon Fresh lime juice
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.25 teaspoon Ground cumin
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 pieces Flour tortillas (8-inch)
- 2 tablespoons Unsalted butter, softened
- 0.5 cup Sour cream (for serving, optional)
- 0.5 cup Salsa (for serving, optional)
Instructions
In a medium-sized mixing bowl, combine the cooked crab meat, Monterey Jack cheese, cheddar cheese, cilantro, green onions, lime juice, garlic powder, paprika, cumin, salt, and black pepper. Mix thoroughly until all ingredients are evenly combined.
Lay out the flour tortillas on a clean surface. Divide the crab mixture evenly among two tortillas, spreading it out in an even layer but leaving a 1/2-inch border around the edges.
Place the remaining two tortillas on top of the filling to create a sandwich. Gently press down to adhere the layers.
Spread a thin layer of softened butter on the outside of each tortilla, both on the top and bottom sides.
Heat a large non-stick skillet or griddle over medium heat. Place one quesadilla in the skillet and cook for 3-4 minutes on one side, or until golden brown and crispy.
Using a spatula, carefully flip the quesadilla and cook for an additional 3-4 minutes on the other side. The cheese should be melted, and the tortilla should be golden brown. Repeat this process for the second quesadilla.
Remove the quesadillas from the skillet and transfer them to a cutting board. Allow them to cool for 1-2 minutes before slicing each one into wedges.
Serve warm with sour cream and salsa on the side, if desired.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1573 mg | 68% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.9 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 584 mg | 45% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 415 mg | 9% | |
*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.
