Lump Crab Avocado Quesadillas Recipes

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CRAB AND AVOCADO DUET



Crab and Avocado Duet image

Provided by Ellie Krieger

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 ripe avocado
3 tablespoons lemon juice
1/4 teaspoon salt, plus more for seasoning
1 teaspoon Dijon mustard
Pinch white pepper
1/2 pound lump crabmeat
2 tablespoons chopped chives

Steps:

  • Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt. Add crabmeat and toss.
  • Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half teaspoon of chives. Repeat with the remaining 3 servings and serve.
  • Excellent source of: Protein
  • Good source of: Fiber, Vitamin C, Folate, Vitamin K, Potassium

Nutrition Facts : Calories 150, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 65 milligrams, Sodium 390 milligrams, Carbohydrate 5 grams, Fiber 3 grams, Protein 15 grams

AVOCADO CRAB BOATS



Avocado Crab Boats image

These boats are wonderful with tortilla chips, beans or rice. You can also cover them, pack them on ice, and take them to a picnic or potluck. Straight from the oven or cold, they're always delicious. -Frances Benthin, Scio, Oregon

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 12

5 medium ripe avocados, peeled and halved
1/2 cup mayonnaise
2 tablespoons lemon juice
2 cans (6 ounces each) lump crabmeat, drained
4 tablespoons chopped fresh cilantro, divided
2 tablespoons minced chives
1 serrano pepper, seeded and minced
1 tablespoon capers, drained
1/4 teaspoon pepper
1 cup shredded pepper jack cheese
1/2 teaspoon paprika
Lemon wedges

Steps:

  • Preheat broiler. Place 2 avocado halves in a large bowl; mash lightly with a fork. Add mayonnaise and lemon juice; mix until well blended. Stir in crab, 3 tablespoons cilantro, chives, serrano pepper, capers and pepper. Spoon into remaining avocado halves., Transfer to a 15x10x1-in. baking pan. Sprinkle with cheese and paprika. Broil 4-5 in. from heat until cheese is melted, 3-5 minutes. Sprinkle with remaining cilantro; serve with lemon wedges.

Nutrition Facts : Calories 325 calories, Fat 28g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 427mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 6g fiber), Protein 13g protein.

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

CRAB AND AVOCADO QUESADILLA



Crab and Avocado Quesadilla image

I threw this together from leftovers I had from making sushi the night before, and it was delicious!

Provided by Yummy InMyTummy

Categories     Lunch/Snacks

Time 10m

Yield 1 quesadilla, 1-2 serving(s)

Number Of Ingredients 9

1 tortilla, medium
1/4 cup cheddar cheese
1/4 cup crab (immitation is fine)
4 slices avocados
1/2 green onion
salt
pepper
nutmeg (optional)
chili powder (optional)

Steps:

  • If you're cooking this in panni press or toaster oven, put the ingredients on one half of the tortilla. If you're using a microwave or oven, spread them out over the whole tortilla.
  • Sprinkle the cheese on the tortilla.
  • Put the crab on.
  • Put the avocado slices on.
  • Snip small circles of the green part of the green onion onto the tortilla.
  • Season, to taste, with salt and pepper.
  • Put on a dash of nutmeg or chilli powder, if you like.

JUMBO LUMP CRAB TACO, PICKLED CHILES AND AVOCADO



Jumbo Lump Crab Taco, Pickled Chiles and Avocado image

Provided by Michael Symon : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 37

1 pint unpasteurized jumbo lump crabmeat, picked through for shells
1/2 small bunch fresh chives, thinly sliced
2 limes, zested and juiced
Freshly cracked black pepper
Extra-virgin olive oil
3 to 4 pickled Fresno chiles, minced
Kosher salt
2 cloves garlic, smashed and minced
Kosher salt
Freshly cracked black pepper
1 lime, juiced
1 avocado, halved, pitted and peeled
Extra-virgin olive oil
Blended oil, for frying
12 wonton wrappers
Pickled onions, for garnish
Fresh cilantro leaves, for garnish
2 pounds chilies
Sherry vinegar
Sugar
Kosher salt
2 bay leaves
2 tablespoons coriander seeds
2 tablespoons black peppercorns
1 teaspoon cumin seeds
4 sprigs fresh marjoram
3 garlic cloves
2 pounds red onions, sliced
White wine vinegar
Sugar
Kosher salt
2 teaspoons mustard seeds
1 tablespoon crushed red pepper flakes
2 tablespoons coriander seeds
2 tablespoons black peppercorns
4 garlic cloves
2 bay leaves

Steps:

  • In a medium bowl, add the crab, chives, lime zest and juice, freshly cracked black pepper, to taste, a drizzle of extra-virgin olive oil, and pickled chiles. Carefully toss to combine and taste. Season with salt and extra-virgin olive oil, if needed.
  • To a bowl, add the garlic, salt and black pepper, to taste, lime juice, avocado, and a little drizzle of extra-virgin olive oil. Lightly mash with a fork, leaving the guacamole a little chunky. Taste and season with more salt and pepper, if needed.
  • Put a little blended oil into a medium pot over medium-high heat and heat to 350 degrees F.
  • Using a thin, wooden rolling pin, put the wonton wrapper around the end of the rolling pin and pinch with tongs. Put the end into the heated oil and allow to fry. Once the taco begins to crisp and hold its shape, remove the rolling pin. Allow to fry until puffy and slightly browned on all sides, about 2 minutes. Repeat with remaining wontons. Drain the shells on paper towels.
  • Put 3 dollops of the guacamole on the plate. This will help hold the tacos upright. Top each mound with a taco shell to hold in place. Fill the taco shells with the crab salad. Top each with a couple pickled onions and freshly picked cilantro leaves.
  • Pack the chiles into 2 (1-quart) jars and cover them with water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups liquid.
  • Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month.
  • Pack the onions in 2 (1-quart) jars and cover the water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half of the water and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid.
  • Pour the vinegar mixture into a nonreactive saucepan, add the mustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat.
  • Pour the hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month.

CRAB-FILLED TORTILLAS WITH AVOCADO SAUCE



Crab-Filled Tortillas With Avocado Sauce image

Provided by Molly O'Neill

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield Four servings

Number Of Ingredients 14

2 medium zucchini, trimmed and shredded
2 cups lump crab meat, picked over for shells
2 jalapenos, seeded and minced
1 small red onion, peeled and diced
2 tablespoons plus 4 teaspoons chopped cilantro
1 teaspoon grated lime zest
2 tablespoons fresh lime juice
2 teaspoons kosher salt
Freshly ground pepper to taste
1 ripe avocado, peeled and pitted
6 tablespoons plain nonfat yogurt
8 corn tortillas
3 cups mixed salad greens, torn
1 ripe tomato, diced

Steps:

  • In a bowl, toss together the zucchini, crab meat, jalapenos, onion, 2 tablespoons cilantro, lime zest and juice, 1 1/2 teaspoons salt and pepper. Set aside. Place the avocado, yogurt and remaining salt in a food processor and pulse to produce a coarse puree.
  • Steam the tortillas until softened. Place a heaping 1/4 cup of the crab mixture in the center of each one and roll the tortilla around it. Divide the greens among 4 plates and place 2 of the tortillas on each plate. Top with a large dollop of the avocado sauce, sprinkle with the tomatoes and remaining cilantro and serve.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 10 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 886 milligrams, Sugar 7 grams, TransFat 0 grams

CRAB & AVOCADO QUESADILLAS RECIPE - (4.3/5)



Crab & Avocado Quesadillas Recipe - (4.3/5) image

Provided by tammy1365

Number Of Ingredients 21

SALSA:
1 ripe mango, peeled, pitted, and diced into 1/4-inch cubes
1/2 red bell pepper, seeded and finely chopped
1 large ripe tomato, peeled, seeded, and diced
2 tablespoons fresh chives, finely chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons lime juice, freshly squeezed
1 fresh jalapeño, seeded and finely chopped
Kosher salt, to taste
Black pepper, freshly ground, to taste
QUESADILLAS:
12 (8-inch) flour tortillas
1 1/2 cups crabmeat, cooked, any bits of shell removed
1 1/2 cups Monterey Jack, shredded
2 ripe Hass avocados, pitted, peeled, and mashed
1/3 cup finely chopped scallion
1/3 cup lightly packed, finely chopped cilantro leaves
2 tablespoons fresh lime juice
Kosher salt, to taste
Black pepper, freshly ground, to taste
Grapeseed or canola oil for frying

Steps:

  • SALSA: Combine all of the salsa ingredients and let stand at least 1 hour at room temperature so the flavors can develop. Chill until ready to serve. QUESADILLAS: In a large bowl, gently mix the crab, cheese, avocados, scallion, cilantro, lime juice, salt, and pepper. Spread the crab mixture onto 6 of the tortillas and top with the other tortillas. To cook, heat a little oil in a nonstick sauté pan over medium heat and cook the quesadillas in batches until lightly browned and the cheese is melting, about 2 minutes per side. Serve warm with a bit of salsa on top.

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Top Asked Questions

How to cook crab meat in a griddle?
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.
How to cook canned crab meat with tomatoes?
Instructions Drain the crab meat if you use canned crab. Drain well then cut the crab into smaller chunks if preferred. In a medium mixing bowl, add tomatoes, chopped onion, cilantro, jalapeno pepper, lime juice, and lemon juice.
What are some good recipes to make with crab meat?
In a medium mixing bowl, add tomatoes, chopped onion, cilantro, jalapeno pepper, lime juice, and lemon juice. Mix well. Add crab meat, and season with salt and pepper to taste.
What does lump crab meat taste like?
Lump crab meat is delicious with a slightly sweet and satisfying texture. It’s popular among seafood loverseverywhere. We’ve collected 12 of the Best Lump Crab Meat Recipes, from appetizers to salads and bisques and more. Low in fat and high in protein, crab meat is an affordable alternative to lobster.

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