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.
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
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.
Use freshly cooked, pasteurized, or high-quality canned crabmeat for the best taste and texture.
Don't use pre-shredded cheese as it doesn't melt as smoothly as freshly shredded cheese.
Spread the filling evenly to the edges of the tortillas for even cooking and flavor in every bite.
Brushing with melted butter adds flavor and gives it a golden, crispy exterior.
Cutting the quesadillas into wedges makes them easier to serve and eat.
Try different types of tortillas, like whole wheat or spinach.
Serve immediately after baking for the best texture and flavor.
Yes, Monterey Jack, Pepper Jack, or a Mexican blend cheese can be used for different flavors.
You can use Greek yogurt or more sour cream as a substitute.
Yes, canned crabmeat can be used, but drain it well to remove excess liquid.
You can add diced bell peppers, jalapenos, or cilantro.
Make sure the crabmeat is well-drained and avoid overfilling the tortillas.
Yes, cook them in a skillet over medium heat until each side is golden brown. Flip them carefully so the filling doesn't fall out.
Serve with salsa, guacamole, or additional sour cream on the side.
Store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or a skillet.
Yes, freeze them in a single layer, then transfer to a freezer bag. Reheat from frozen in the oven or skillet.
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reviews & comments
January 29, 2018
I added drained canned corn niblets, spoonful of old bay, left out the sour cream, increased the mayo ,used Mexican cheese mix (cheddar,colby and jack) and tbsp. of oliveoil mixed right in, no butter. crisp and tasty.
September 9, 2013
I used canned crab since there is less chance of rogue shells being in there. I used mexican cheese not plain cheddar as I think it melts better in a dish like this. I'm used to pan frying quesadillas but this oven method worked nicely and I could cook more than one at a time which was a bonus. Will try that with other recipes too in the future. Thank you for sharing this, it was very good.