Crab Quesadillas
Difficulty Level: Intermediate
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Prep Time:10 Minutes
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Cook Time:PT20M10 Minutes
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Yield:8 Quesadillas
Ingredients
- 8 - 12 ounces crabmeat, fresh or canned, picked over for shell pieces
- ½ cup light sour cream
- 2 tablespoons mayonnaise
- 2 teaspoons lime juice
- 1 tablespoon chopped cilantro
- ½ cup thinly sliced green onions (3-4 stalks)
- 1 tablespoon diced jalapeño pepper, ribs and seeds removed
- Salt and black pepper to taste
- 2 seeded and chopped tomatoes
- ¼ cup minced cilantro
- 2 cups shredded cheese of choice (jack, cheddar, Mexican blend, queso fresco)
- 8 (10-inch) flour tortillas
- Oil, as needed
- Guacamole, salsa and sour cream to serve
- Additional chopped cilantro and lime wedges to garnish
- 8 - 12 ounces crabmeat, fresh or canned, picked over for shell pieces
- 118.29ml light sour cream
- 25.56g mayonnaise
- 8.52g lime juice
- 12.78g chopped cilantro
- 118.29ml thinly sliced green onions (3-4 stalks)
- 12.78g diced jalapeño pepper, ribs and seeds removed
- Salt and black pepper to taste
- 2 seeded and chopped tomatoes
- 59.15ml minced cilantro
- 473.18ml shredded cheese of choice (jack, cheddar, Mexican blend, queso fresco)
- 8 (10-inch) flour tortillas
- Oil, as needed
- Guacamole, salsa and sour cream to serve
- Additional chopped cilantro and lime wedges to garnish
Anything with a creamy crab filling has got to be good, right?! When the season is right, try these with roasted, chopped hatch chiles in place of the jalapeño.
Preparation
STEP 1
Mix together crabmeat, sour cream, mayonnaise, lime juice, cilantro, green onions and jalapeño. Season with salt and pepper.
STEP 2
Spread 1/8 of crab mixture onto half of a tortilla. Sprinkle with tomato, cilantro and 1/4 cup cheese. Fold in half. Assemble remaining quesadillas.
STEP 3
When ready to cook, heat a small amount of oil in a large non-stick skillet over medium heat. Place quesadilla in pan and cook on each side until golden brown, approximately 3 minutes per side. Add more oil to pan as needed to brown second side. Repeat with remaining quesadillas. Keep warm in a 200°F oven until ready to serve.
STEP 4
Cut into wedges. Serve with guacamole, salsa and sour cream, garnished with cilantro and wedges of lime.