Description
This King Crab Quesadillas recipe combines succulent crab meat with zesty lime, fresh jalapeño, and melted Monterey Jack cheese, all sandwiched between crispy flour tortillas. Perfect for a quick and flavorful 20-minute meal that delivers a delicious twist on classic quesadillas.
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 of cilantro, chopped
- 1 teaspoon cumin, toasted and ground
- Salt and pepper to taste
Quesadilla Assembly
- 2 flour tortillas
- A touch of butter or oil for cooking
- 1/2 cup Monterey Jack cheese, grated
Instructions
- Boil the Crab: Boil the crab meat in a pot of water for about 3 minutes to cook it thoroughly. Then rinse the crab in cold water to stop the cooking process and preserve its texture.
- Prepare the Crab Meat: Remove any shell pieces and cut the crab meat into bite-sized pieces for easy eating and even distribution in the quesadilla.
- Marinate the Crab: In a bowl, combine lime juice, lime zest, chopped jalapeño, green onion, cilantro, toasted and ground cumin, salt, and pepper. Add the crab meat to this mixture and let it marinate for 10 to 30 minutes to infuse the flavors.
- Toast the Tortillas: Heat a small amount of butter or oil in a skillet over medium heat. Place one tortilla in the skillet and cook until air pockets form and it becomes lightly crisp, flipping as needed. Repeat this process with the second tortilla.
- Assemble the Quesadilla: Drain any excess liquid from the marinated crab mixture to prevent sogginess. Spread the crab mixture evenly over one of the toasted tortillas in the skillet. Sprinkle the grated Monterey Jack cheese on top, then place the second tortilla over the filling.
- Cook the Quesadilla: Cook the assembled quesadilla until it turns golden brown on the bottom and the cheese starts melting. Carefully flip it and cook the other side until golden and the cheese is fully melted.
- Serve: Remove the quesadilla from the skillet, cut into wedges, and serve immediately for the best taste and texture.
Notes
- Use fresh crab meat for the best flavor, but pre-cooked crab can be substituted to save time.
- If you prefer less heat, remove the seeds from the jalapeño before chopping.
- Toast the cumin seeds before grinding to enhance their flavor.
- Serve with sour cream or guacamole for added creaminess if desired.
- Ensure to drain excess marinade liquid to prevent sogginess in the quesadilla.
