Crab Meat Quesadilla Recipes

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CRAB QUESADILLAS



Crab Quesadillas image

Quesadillas make a great snack as well as an easy lunch or supper! Kids just love them! This one can be easily made with shrimp, as well. :)

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 10m

Yield 8 serving(s)

Number Of Ingredients 9

8 ounces lump crabmeat (imitation also works well)
1/2 cup sour cream
2 teaspoons freshly squeezed lime juice
4 green onions, finely chopped
salt
fresh ground pepper
2 cups queso fresco, grated ("or" other white farmer's cheese)
4 tablespoons chopped fresh cilantro
8 8-inch fat-free flour tortillas

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.

Nutrition Facts : Calories 64.8, Fat 3.4, SaturatedFat 1.9, Cholesterol 27.9, Sodium 116.2, Carbohydrate 1.6, Fiber 0.2, Sugar 0.2, Protein 6.9

CRABMEAT QUESADILLAS



Crabmeat Quesadillas image

Crab quesadillas are the bar food version of fusion cuisine. Crabmeat along with green chiles and cheese makes for a very novel (and delicious) combo.

Time 15m

Yield 30 pcs

Number Of Ingredients 8

1 1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1/3 cup sour cream
8 ounces crabmeat, cooked and chopped
2 tablespoons finely chopped green onion
2 tablespoons chopped green chiles
10 (8-inch size) flour tortillas
2 tablespoons butter, melted

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.

Nutrition Facts :

CRAB QUESADILLAS



Crab Quesadillas image

Make and share this Crab Quesadillas recipe from Food.com.

Provided by Mexi-Rosie

Categories     Crab

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 medium onion, chopped
2 cloves garlic, finely chopped
3 tablespoons olive oil
2 peeled and seeded red fresh tomatoes
1 lb crabmeat
1/2 cup finely chopped cilantro
1 tablespoon finely chopped olive (optional)
salt
flour or corn tortilla

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.

Nutrition Facts : Calories 140, Fat 7.3, SaturatedFat 1, Cholesterol 31.7, Sodium 635.2, Carbohydrate 3.8, Fiber 0.8, Sugar 1.9, Protein 14.4

ROAST CORN, ASPARAGUS AND MAINE CRAB QUESADILLA



Roast Corn, Asparagus and Maine Crab Quesadilla image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 18

1/2 pound fresh or thawed frozen corn on the cob, husked
3/4 pound medium asparagus
1 tablespoon olive or vegetable oil, plus extra for pan
1 red bell pepper, seeded and minced
1 jalapeno, seeded and minced
1 red onion, minced
1/2 pound fresh crabmeat (recommended: Maine crab)
1/2 cup Chipotle Sauce, recipe follows
Kosher salt and freshly ground black pepper
Hot sauce, optional
4 (10-inch) flour tortillas
1 pound shredded Cheddar or Monterey Jack
4 to 6 tablespoons sour cream, for garnish
Approximately 1 1/2 cups shredded romaine or iceberg lettuce, for garnish
For serving: white rice or black beans
1/2 cup mayonnaise
2 dried chipotle peppers, stemmed
1/4 to 1/2 tablespoon fresh lime juice

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the corn on a baking sheet and roast, rotating the cobs every 10 minutes or so, until the corn is golden, about 30 minutes. While the corn is roasting, trim the asparagus and cut each stalk into 1/2-inch lengths. Place the asparagus in a medium baking dish, coat lightly with the oil and roast the asparagus until it browns slightly, about 10 minutes. Remove the corn from the cobs. Combine the roasted corn and asparagus in a large bowl. Add the red pepper, jalapeno, and onion. Pick through the crab meat, discarding any cartilage. Add the crab to the vegetables. Add the chipotle sauce, mix well, and then season, to taste, with salt, pepper and hot sauce.
  • Increase the oven temperature to 400 degrees F.
  • Lay the tortillas out on a clean flat service surface. Spoon crab and vegetable mixture onto half of each tortilla, dividing the mixture evenly. Sprinkle a quarter of the cheese over each tortilla then fold the tortillas forming half moon-shaped quesadillas.
  • Arrange the quesadillas in a single layer in a lightly oiled baking dish. Bake the quesadillas until the cheese is melted, approximately 15 minutes. Transfer each to a warm plate and serve topped with sour cream shredded lettuce and accompanied by rice or black beans.
  • Put the dried chipotles in a small pan and add water to cover. Bring the water to a simmer over medium heat. Simmer the chipotles until they are soft, about 10 minutes. Transfer the chipotles and the cooking liquid to a blender or food processor. Puree then add the mayonnaise. Mix well then season, to taste, with lime juice. Store in the refrigerator until ready to use.

CRAB AND TOMATO QUESADILLAS



Crab and Tomato Quesadillas image

Categories     Cheese     Tomato     Appetizer     Crab     Summer     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 12

1 1/2 cups (packed) grated Monterey Jack cheese (about 6 ounces)
2 ounces cream cheese, room temperature
1/4 cup chopped fresh cilantro
2 tablespoons orange juice
2 teaspoons grated orange peel
1 teaspoon grated lemon peel
8 ounces crabmeat, drained
1 cup chopped seeded plum tomatoes
1/2 cup chopped green onions
1 tablespoon minced seeded jalapeño chili
8 7- to 8-inch flour tortillas
5 tablespoons (about) vegetable oil

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.

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