Crab Avocado Quesadillas Recipe 435

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CRAB QUESADILLAS



Crab Quesadillas image

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

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

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

CRAB & AVOCADO QUESADILLAS RECIPE - (4.3/5)



Crab & Avocado Quesadillas Recipe - (4.3/5) image

Provided by tammy1365

Number Of Ingredients 21

SALSA:
1 ripe mango, peeled, pitted, and diced into 1/4-inch cubes
1/2 red bell pepper, seeded and finely chopped
1 large ripe tomato, peeled, seeded, and diced
2 tablespoons fresh chives, finely chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons lime juice, freshly squeezed
1 fresh jalapeño, seeded and finely chopped
Kosher salt, to taste
Black pepper, freshly ground, to taste
QUESADILLAS:
12 (8-inch) flour tortillas
1 1/2 cups crabmeat, cooked, any bits of shell removed
1 1/2 cups Monterey Jack, shredded
2 ripe Hass avocados, pitted, peeled, and mashed
1/3 cup finely chopped scallion
1/3 cup lightly packed, finely chopped cilantro leaves
2 tablespoons fresh lime juice
Kosher salt, to taste
Black pepper, freshly ground, to taste
Grapeseed or canola oil for frying

Steps:

  • SALSA: Combine all of the salsa ingredients and let stand at least 1 hour at room temperature so the flavors can develop. Chill until ready to serve. QUESADILLAS: In a large bowl, gently mix the crab, cheese, avocados, scallion, cilantro, lime juice, salt, and pepper. Spread the crab mixture onto 6 of the tortillas and top with the other tortillas. To cook, heat a little oil in a nonstick sauté pan over medium heat and cook the quesadillas in batches until lightly browned and the cheese is melting, about 2 minutes per side. Serve warm with a bit of salsa on top.

CRAB AND AVOCADO DUET



Crab and Avocado Duet image

Provided by Ellie Krieger

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 ripe avocado
3 tablespoons lemon juice
1/4 teaspoon salt, plus more for seasoning
1 teaspoon Dijon mustard
Pinch white pepper
1/2 pound lump crabmeat
2 tablespoons chopped chives

Steps:

  • Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt. Add crabmeat and toss.
  • Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half teaspoon of chives. Repeat with the remaining 3 servings and serve.
  • Excellent source of: Protein
  • Good source of: Fiber, Vitamin C, Folate, Vitamin K, Potassium

Nutrition Facts : Calories 150, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 65 milligrams, Sodium 390 milligrams, Carbohydrate 5 grams, Fiber 3 grams, Protein 15 grams

CRABMEAT QUESADILLAS



Crabmeat Quesadillas image

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.

Time 15m

Yield 30 pcs

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts :

CRAB AND AVOCADO QUESADILLA



Crab and Avocado Quesadilla image

I threw this together from leftovers I had from making sushi the night before, and it was delicious!

Provided by Yummy InMyTummy

Categories     Lunch/Snacks

Time 10m

Yield 1 quesadilla, 1-2 serving(s)

Number Of Ingredients 9

1 tortilla, medium
1/4 cup cheddar cheese
1/4 cup crab (immitation is fine)
4 slices avocados
1/2 green onion
salt
pepper
nutmeg (optional)
chili powder (optional)

Steps:

  • If you're cooking this in panni press or toaster oven, put the ingredients on one half of the tortilla. If you're using a microwave or oven, spread them out over the whole tortilla.
  • Sprinkle the cheese on the tortilla.
  • Put the crab on.
  • Put the avocado slices on.
  • Snip small circles of the green part of the green onion onto the tortilla.
  • Season, to taste, with salt and pepper.
  • Put on a dash of nutmeg or chilli powder, if you like.

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