Crab Quesadillas

Course : Seafoods
Serves: 12
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1/3 cup unsalted butter
1/4 cup vegetable oil
1 clove garlic -- minced
1/2 medium onion -- finely chopped
1 medium poblano chili
1 pound fresh cooked lump crab meat
1/4 cup mayonnaise
1/2 teaspoon salt
1 tablespoon minced fresh cilantro
12 tortillas flour tortillas 10 inch
1 1/2 cups grated jalapeno jack cheese
1 jar salsa

Preparation / Directions:

Place the butter and oil in a medium saucepan and heat over low heat until the butter is melted. Pour all but 2 tablespoons of the mixture into a small cup and add the garlic and onion to the pan. Sauté over medium-high heat until translucent, about 3 minutes. Remove from the heat and stir in the chili, crab, mayonnaise, salt, and cilantro. Mix well. To soften the tortillas, place them on a heated grill or skillet for about 15 seconds on one side, then turn. Brush one side with the butter-oil mixture, turn the tortilla over and spread the crab mixture on one half of the tortilla, and top with a tablespoon of grated cheese. Repeat until all the tortillas are filled. At this point, the quesadillas can either be sautéed or finished in the oven. If sautéing, heat a large sauté pan or skillet over medium-high heat. Cook for about 2 minutes on a side, or until golden brown. Or preheat the oven to 375F and bake on a cookie sheet until the tops are golden , about 5 minutes. Cut into quarters and serve.

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