Description
Delight in these King Crab Quesadillas, a quick and flavorful dish combining tender crab meat marinated with lime and spices, melted Monterey Jack cheese, and warm flour tortillas. Perfectly pan-cooked for a golden, crispy finish, these quesadillas offer a fresh twist on a classic Mexican favorite in just 20 minutes.
Ingredients
Scale
Crab Mixture
- 1/4 pound crab meat (thawed)
- Juice and zest of 1 lime
- 1 jalapeño, chopped
- 1 green onion, chopped
- 1 handful cilantro, chopped
- 1 teaspoon cumin, toasted and ground
- Salt and pepper to taste
Quesadillas
- 2 flour tortillas
- A touch of butter or oil for cooking
- 1/2 cup Monterey Jack cheese, grated
Instructions
- Prepare the Crab: Boil the crab meat in a pot of water for about 3 minutes to ensure it is cooked through. Then rinse the crab in cold water immediately to stop the cooking process and preserve texture.
- Shell and Chop: Remove any shell pieces from the crab meat and cut the meat into bite-sized pieces to make it easier to distribute in the quesadilla.
- Marinate: In a bowl, combine the lime juice, lime zest, chopped jalapeño, green onion, cilantro, toasted and ground cumin, salt, and pepper. Add the crab meat to the bowl and mix well. Let it marinate for 10 to 30 minutes to allow flavors to meld.
- Toast Tortillas: Heat a small amount of butter or oil in a skillet over medium heat. Place one flour tortilla in the skillet and cook until air pockets form, flipping as needed. Remove and repeat with the second tortilla. This step warms the tortillas and adds slight crispness.
- Assemble Quesadilla: Drain any excess liquid from the crab mixture to prevent sogginess. Spread the marinated crab mixture evenly over one tortilla in the pan, then sprinkle the grated Monterey Jack cheese over the crab. Place the second tortilla on top to complete the quesadilla.
- Cook Quesadilla: Cook over medium heat until the bottom tortilla is golden brown and the cheese begins to melt, then carefully flip to cook the other side until also golden brown and cheese is fully melted.
- Serve: Remove the quesadilla from the skillet, cut into wedges, and serve immediately while warm and gooey. Enjoy this fresh and flavorful seafood quesadilla!
Notes
- Ensure crab meat is fresh or properly thawed if using frozen.
- Adjust jalapeño quantity to your preferred spice level.
- Use a non-stick skillet for best results when cooking tortillas.
- Press the quesadilla lightly with a spatula while cooking to help cheese melt evenly.
- Optional: Serve with sour cream, guacamole, or salsa for added flavor.
