Crab Quesadillas Recipes

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CRAB QUESADILLAS

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



Crab Quesadillas image

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

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

CRAB AND TOMATO QUESADILLAS

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

Yield Serves 4

Number Of Ingredients 12



Crab and Tomato Quesadillas image

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.

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

CORN AND CRAB QUESADILLAS

Creamy seafood and corn put a new spin on quesadillas that are ready in minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 11



Corn and Crab Quesadillas image

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.

Nutrition Facts : Calories 420, Carbohydrate 36 g, Cholesterol 120 mg, Fiber 3 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 3 g, TransFat 1 g

1 package (8 oz) cream cheese, softened
1 can (11 oz) whole kernel corn, drained
1/2 cup chopped fresh cilantro or parsley
1/3 cup sliced green onions (5 medium)
1 jar (2 oz) diced pimientos, drained
1/2 teaspoon pepper
1/4 teaspoon ground red pepper (cayenne)
1 lb chopped cooked crabmeat or imitation crabmeat (2 cups)
6 sun-dried tomato or spinach-cilantro flavored flour tortillas (8 to 10 inch)
1 tablespoon butter or margarine, melted
Sour cream and chopped fresh cilantro, if desired

3 CHEESE & CRAB QUESADILLAS

Different and tasty way to change from the ordinary. Even "Mr.Picky"-older son likes these; hope you will try them.

Provided by Caroline Cooks

Categories     Lunch/Snacks

Time 13m

Yield 2-6 serving(s)

Number Of Ingredients 9



3 Cheese & Crab Quesadillas image

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.

Nutrition Facts : Calories 311.6, Fat 27.9, SaturatedFat 17.5, Cholesterol 81.6, Sodium 410.3, Carbohydrate 1.9, Fiber 0.2, Sugar 0.6, Protein 13.9

3/4 cup cooked and chopped crabmeat
1/2 cup monterey jack cheese, shredded & divided
1/4 cup mozzarella cheese, shredded
1/4 cup cheddar cheese, shredded
1/2 cup favorite seafood cocktail sauce, divided
1 green onion, thinly sliced
1/2 tablespoon garlic, minced
tortilla
2 tablespoons butter

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