Description
These King Crab Quesadillas combine succulent, cooked king crab meat with melted Monterey Jack and sharp cheddar cheeses, fresh herbs, and a hint of lime for a deliciously indulgent seafood twist on a classic quesadilla. Perfect as a main course or appetizer, they cook quickly on the stovetop and are best served warm with optional toppings like avocado, salsa, or jalapeños for extra flavor and texture.
Ingredients
Scale
Filling
- 8 ounces cooked king crab meat, chopped
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup chopped green onions
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon Old Bay seasoning or paprika
- 1 tablespoon mayonnaise or sour cream
- 1 tablespoon fresh lime juice
For Cooking
- 1 tablespoon butter or oil
- 4 medium flour tortillas
Optional Toppings
- Avocado
- Salsa
- Sour cream
- Jalapeños
Instructions
- Prepare the filling: In a medium bowl, combine the chopped king crab meat, Monterey Jack cheese, cheddar cheese, green onions, cilantro, Old Bay seasoning (or paprika), mayonnaise (or sour cream), and fresh lime juice. Mix thoroughly until all ingredients are evenly incorporated.
- Heat the skillet: Place a large skillet over medium heat and add a small amount of butter or oil, swirling to coat the surface to prevent sticking and enhance browning.
- Assemble and cook the quesadilla: Lay one flour tortilla flat in the heated skillet. Spoon about half of the crab mixture evenly onto one half of the tortilla. Fold the tortilla in half carefully to cover the filling, creating a half-moon shape.
- Cook until golden and melty: Cook the assembled quesadilla for 2 to 3 minutes on one side until golden brown and firm. Carefully flip it over and cook for another 2 to 3 minutes, allowing the cheese inside to melt completely and the tortilla to crisp up.
- Repeat with remaining ingredients: Remove the cooked quesadilla from the skillet and keep warm. Repeat the process with the second tortilla and the remaining crab filling.
- Serve: Slice each quesadilla into wedges and serve warm with your choice of optional toppings such as avocado slices, salsa, sour cream, or jalapeños for added flavor and texture.
Notes
- For an added flavor dimension, consider mixing in diced roasted red peppers or a pinch of cayenne pepper to the crab mixture.
- Use corn tortillas as a gluten-free alternative; however, handle them gently to prevent tearing or breaking during cooking.
- Any leftover crab filling can be stored in an airtight container in the refrigerator for up to 2 days.
