Crab Quesadillas with Pickled Jalapeños

  • Active:
  • Total Time:
  • Servings: 4

Related Video

More Videos
How to Make Crab Cakes


  • 2 tablespoons extra-virgin olive oil
  • Eight 6-inch corn tortillas
  • 1/2 pound jumbo lump crabmeat, picked over
  • 4 1/2 ounces Muenster cheese, shredded (1 1/3 cups)
  • 1 1/2 tablespoons chopped cilantro
  • 1 scallion, thinly sliced
  • 3 medium pickled jalapeños from a jar, seeded and coarsely chopped
  • Kosher salt

How to make this recipe

  1. Preheat the oven to 400°. Brush a large rimmed baking sheet with 1 tablespoon of the olive oil. Arrange 4 of the tortillas on the baking sheet.

  2. In a medium bowl, toss the crabmeat with the cheese, cilantro, scallion and jalapeños and season with salt. Spoon the crab mixture over the tortillas and top with the remaining tortillas. Brush the tortilla tops with the remaining 1 tablespoon of olive oil.

  3. Bake the quesadillas for about 12 minutes, flipping them halfway through, until the cheese is melted and the tortillas are lightly golden and crispy. Cut into quarters and serve.

Contributed By Photo © Lucy Schaeffer Published October 2010

479257 recipes/crab-quesadillas-pickled-jalapenos 2013-12-06T23:21:07+00:00 Melissa Rubel Jacobson spring|winter|cocktail-party|game-day|new-years-eve|mexican|southwestern-tex-mex|appetizers-starters|4|fast|weeknight-dinner|lunch october-2010,melissa rubel jacobson,muenster quesadillas,crab quesadillas,pickled jalapenos,seafood quesadilla recipes,crab-quesadillas-pickled-jalapenos 479257

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5