The Recipes

Crab Quesadilla

I would have never thought this was a good idea until I worked in a restaurant that served a crab quesadilla and realized that crab and cheese together are just... yum.  Plus, you involve a tortilla, and it just makes me darn happy.  In this recipe, I tried to combine some of the things you traditionally associate with both crab and quesadillas.  Worked for me!

Crab Quesadilla


- 1 10-in. flour tortilla
- 1 1/2 T. cream cheese, at room temperature
- 1 scallion, chopped
- 2 T. chopped onion
- 1/4 c. crab meat, picked over for shells
- 1/4 c. cheddar cheese
- 1 T. Old Bay Seasoning
- handful of cilantro, chopped
- a few dashes hot sauce
- 1/2 lemon, juiced
- 1 T. butter, at room temperature
- salt
- pepper
- cooking spray

Combine the cream cheese, scallion, onion, crab, cheddar, Old Bay, cilantro, hot sauce and lemon juice in a bowl.  Season with salt and pepper to taste.

Heat a skillet large enough to handle the tortilla.  Butter the tortilla and heat the skillet.  Add the tortilla, then spread the crab mixture over half of the surface.  Fold the tortilla over in the skillet.  Let it brown on each side for 2-3 minutes, letting everything melt and come together on the inside and the tortilla crisp.

Remove the quesadilla and cut it into four triangles.  Easy and great for just you, or an appetizer for more than one.