CRAB QUESADILLAS RECIPES

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CRAB QUESADILLAS RECIPE - FOOD.COM



Crab Quesadillas Recipe - Food.com 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. :)

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

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, FatContent 3.4, SaturatedFatContent 1.9, CholesterolContent 27.9, SodiumContent 116.2, CarbohydrateContent 1.6, FiberContent 0.2, SugarContent 0.2, ProteinContent 6.9

CRAB QUESADILLAS RECIPE | EATINGWELL



Crab Quesadillas Recipe | EatingWell image

These quesadillas have an irresistibly creamy filling. They also make great appetizers. Make it a meal: Serve with your favorite salsa on top and a cup of black bean soup topped with chopped avocado.

Provided by EatingWell Test Kitchen

Categories     Crab Appetizer Recipes

Total Time 30 minutes

Number Of Ingredients 11

1 cup shredded reduced-fat Cheddar cheese
2 ounces reduced-fat cream cheese, softened
4 scallions, chopped
½ medium red bell pepper, finely chopped
? cup chopped fresh cilantro
2 tablespoons chopped pickled jalapenos, (optional)
1 teaspoon freshly grated orange zest
1 tablespoon orange juice
8 ounces pasteurized crabmeat, drained if necessary
4 8-inch whole-wheat tortillas
2 teaspoons canola oil, divided

Steps:

  • Combine Cheddar, cream cheese, scallions, bell pepper, cilantro, jalapenos (if using), orange zest and juice in a medium bowl. Gently stir in crab. Lay tortillas out on a work surface. Spread one-fourth of the filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
  • Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into 4 wedges.

Nutrition Facts : Calories 302.3 calories, CarbohydrateContent 28.7 g, CholesterolContent 82.2 mg, FatContent 9.6 g, FiberContent 2.7 g, ProteinContent 23.8 g, SaturatedFatContent 3.7 g, SodiumContent 859.7 mg, SugarContent 4.7 g

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