Crab Quesadillas Recipes

CRABMEAT QUESADILLAS

Steps:

• Preheat the oven at 375 degrees F. Combine the cheese, mayonnaise, sour cream, crabmeat, green onion, and green chiles in a bowl. Mix well. The filling can be made ahead of time and refrigerated for up to 1 day. Place the tortillas on a baking sheet. Spread about 1/4 cup of the filling on one half of each tortilla. Fold the tortilla over to cover the filling. Brush the outsides of the tortilla with the melted butter. Place the baking sheet in the oven and bake at 375 degrees for 10-15 minutes or until lightly browned and heated through. Remove from the oven and cut into wedges. Serve hot.

CRAB QUESADILLAS

Steps:

• Stir fry onion and garlic in olive oil.
• Add tomato and when its juice has almost evaporated, add the crabmeat, cilantro, chilies and olives.
• Season with salt to taste.
• Fill flour or corn tortillas with this filling, securing edges with toothpicks Fry in enough frying oil until tortillas are golden brown.

CRAB QUESADILLAS

Steps:

• Place two slices cheese over each tortilla. Combine crabmeat, avocado, tomato and cilantro; mix lightly. Spoon over tortillas; fold in half enclosing filling.
• Heat a large nonstick skillet coated with cooking spray over medium heat. Add quesadillas; cook 3 to 4 minutes per side or until golden brown and cheese is melted.

CRAB QUESADILLAS

Steps:

• Shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl.
• Season to taste with salt and pepper.
• Heat griddle or small frying pan with a small amount of oil or cooking spray.
• Take a tortilla, place about 1/8 of crab mixture on it and spread evenly.
• Top with 1oz.
• (about 1/4 cup) cheese and sprinkle with some chopped cilantro.
• Place on hot griddle; when cheese starts to melt, fold in half.
• Allow to heat through and brown nicely, then remove from heat.
• Repeat with other tortillas.
• Quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others.
• Serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

CRAB AND TOMATO QUESADILLAS

Steps:

• Mix first 6 ingredients in medium bowl to blend. Season cheese mixture to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
• Mix crabmeat, tomatoes, green onions and chili in large bowl. Spread cheese mixture over half of each tortilla. Spoon crabmeat mixture atop cheese mixture, dividing equally. Sprinkle with salt and pepper. Fold tortillas in half. Press gently to seal.
• Heat 1 1/2 tablespoons oil in each of 2 heavy large skillets over medium heat. Working in batches, cook quesadillas in skillets until cheese melts and tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Cut quesadillas into wedges and serve.

CORN AND CRAB QUESADILLAS

Steps:

• In medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. Fold in crabmeat.
• Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly.
• Brush both sides of each tortilla with butter.
• In 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown.
• Garnish with sour cream and cilantro.

3 CHEESE & CRAB QUESADILLAS

Steps:

• Combine crabmeat, Monterey Jack cheese, mozzarella cheese, cheddar cheese, 1/4 cup cocktail sauce, green onions and garlic in medium bowl; mix well.
• Spread about 1/2 cup mixture onto 2 tortillas; sprinkle evenly with remaining Monterey Jack cheese.
• Top with remaining tortillas.
• Melt 1 tablespoons butter on cast iron griddle over medium-high heat.
• Add one quesadilla; cook for 2 minutes on each side or until golden brown.
• Repeat.
• Cut each into eight wedges.
• Serve with cocktail sauce for dipping.