Ingredients for Crab Quesadillas
- Lump Crabmeat
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 2 tablespoons chopped green onions
- Salt
- Fresh Ground Pepper
- Queso Fresco
- Fresh Cilantro
- 8 Inch Fat Free Flour Tortillas
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How to Make Crab Quesadillas
- Shred 1 cup of crab meat.
- In a medium bowl, combine the shredded crab meat, 2 tablespoons of sour cream, 1 tablespoon of lime juice, and 2 tablespoons of chopped green onions. Mix well.
- Season the crab mixture generously with salt and pepper to taste.
- Heat a lightly oiled griddle or large skillet over medium heat.
- Place one 6-inch flour tortilla on the hot griddle.
- Spread 1/8 of the crab mixture evenly over one half of the tortilla.
- Top with 1 ounce of shredded cheese (Monterey Jack or cheddar recommended) and a sprinkle of chopped cilantro.
- Fold the tortilla in half, pressing gently to seal.
- Cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted and bubbly.
- Repeat steps 5-9 with the remaining tortillas. Keep cooked quesadillas warm on a baking sheet in a 200°F (93°C) oven while you finish the rest.
- Serve immediately, topped with a dollop of sour cream or guacamole and a lime wedge, if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
0g
Fat
9g
Carbs
0g