Best Crab Asparagus Quesadillas Recipes

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CRAB QUESADILLAS



Crab Quesadillas image

Make and share this Crab Quesadillas recipe from Food.com.

Provided by Mexi-Rosie

Categories     Crab

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 medium onion, chopped
2 cloves garlic, finely chopped
3 tablespoons olive oil
2 peeled and seeded red fresh tomatoes
1 lb crabmeat
1/2 cup finely chopped cilantro
1 tablespoon finely chopped olive (optional)
salt
flour or corn tortilla

Steps:

  • Stir fry onion and garlic in olive oil.
  • Add tomato and when its juice has almost evaporated, add the crabmeat, cilantro, chilies and olives.
  • Season with salt to taste.
  • Fill flour or corn tortillas with this filling, securing edges with toothpicks Fry in enough frying oil until tortillas are golden brown.

Nutrition Facts : Calories 140, Fat 7.3, SaturatedFat 1, Cholesterol 31.7, Sodium 635.2, Carbohydrate 3.8, Fiber 0.8, Sugar 1.9, Protein 14.4

CRAB QUESADILLAS



Crab Quesadillas 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. :)

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 10m

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, Fat 3.4, SaturatedFat 1.9, Cholesterol 27.9, Sodium 116.2, Carbohydrate 1.6, Fiber 0.2, Sugar 0.2, Protein 6.9

COLOSSAL CRAB ASPARAGUS BISQUE



Colossal Crab Asparagus Bisque image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h25m

Yield 8 servings

Number Of Ingredients 14

2 1/2 quarts chicken stock
2 bay leaves
3 pounds asparagus, cut into 1-inch lengths (tough ends removed and discarded)
8 tablespoons (1 stick) butter
4 white onions, chopped
5 stalks celery, chopped
3 carrots, peeled and chopped
2/3 cup all-purpose flour (approximately, or as needed to create roux)
1 pint heavy cream
1 pound colossal crabmeat
4 tablespoons mayonnaise
2 teaspoons freshly chopped thyme leaves
Salt and freshly ground black pepper
1 lemon, juiced plus 1 or 2 lemons cut in wedges, for garnish

Steps:

  • Bring stock and bay leaves to a boil in a large pot. Cook asparagus until tender and add to stock pot. Melt butter in a separate saucepan and gently saute onions, celery, and carrots (mirepoix) until tender, then gradually add flour (with a non-reactive utensil such as a wooden spoon), and cook until similar to a roux. Transfer to the pot of stock to thicken soup. Let simmer for 45 minutes. Remove bay leaves from soup. *Blend to a puree with an immersion blender, or in batches in a blender or food processor. Add cream to the soup, and keep warm over low heat.
  • For the crab "souffle," mix crab, mayonnaise, thyme, salt and pepper, and squeeze of fresh lemon juice, trying to avoid breaking up the lumps of crabmeat. Place a scoop of the crabmeat in the center of soup bowl and ladle the asparagus soup around. Garnish with a lemon wedge.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

ROASTED ASPARAGUS AND RED ONION QUESADILLAS



Roasted Asparagus and Red Onion Quesadillas image

Categories     Cheese     Onion     Appetizer     Bake     Broil     Super Bowl     Vegetarian     Asparagus     Poker/Game Night     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 as a Luncheon or Supper Entrèe; 8 as an Hors d'oeuvre

Number Of Ingredients 11

Quesadillas
1 pound asparagus, trimmed
3 tablespoons olive oil
1 large red onion, cut crosswise into 1/4-inch-thick slices and separated into rings
eight 6- to 7-inch flour tortillas
1/2 pound pepper Jack cheese, coarsely shredded
1/4 cup finely chopped fresh coriander
Cumin Lime Cream
1/2 cup sour cream
1 teaspoon ground cumin
1 teaspoon fresh lime juice

Steps:

  • For Quesadillas:
  • Preheat oven to 500°F.
  • In a large shallow baking pan, toss asparagus with 1 1/2 teaspoons oil and salt and pepper to taste until coated well. In another large shallow baking pan, toss onion with 1 1/2 teaspoons oil until coated well. Roast vegetables in upper and lower thirds of oven, shaking pans occasionally and switching position of pans in oven halfway through baking, until tender and lightly browned, about 10 minutes. Cool vegetables and cut asparagus into 1/2-inch-thick slices.
  • Preheat broiler.
  • Grease a large baking sheet. On sheet, arrange 4 tortillas in one layer and divide vegetables, pepper Jack, and coriander among them. Cover quesadillas with remaining 4 tortillas.
  • Brush top tortillas with remaining 2 tablespoons oil and broil quesadillas about 3 inches from heat until golden brown, about 2 minutes. With a metal spatula, turn quesadillas over and broil until golden brown, about 2 minutes.
  • Make cumin lime cream while quesadillas broil.
  • For Cumin Lime Cream:
  • In a small bowl, whisk together well cream ingredients.
  • Cut quesadillas into wedges and serve with cumin lime cream.

CRAB AND TOMATO QUESADILLAS



Crab and Tomato Quesadillas image

Categories     Cheese     Tomato     Appetizer     Crab     Summer     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 12

1 1/2 cups (packed) grated Monterey Jack cheese (about 6 ounces)
2 ounces cream cheese, room temperature
1/4 cup chopped fresh cilantro
2 tablespoons orange juice
2 teaspoons grated orange peel
1 teaspoon grated lemon peel
8 ounces crabmeat, drained
1 cup chopped seeded plum tomatoes
1/2 cup chopped green onions
1 tablespoon minced seeded jalapeño chili
8 7- to 8-inch flour tortillas
5 tablespoons (about) vegetable oil

Steps:

  • Mix first 6 ingredients in medium bowl to blend. Season cheese mixture to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
  • Mix crabmeat, tomatoes, green onions and chili in large bowl. Spread cheese mixture over half of each tortilla. Spoon crabmeat mixture atop cheese mixture, dividing equally. Sprinkle with salt and pepper. Fold tortillas in half. Press gently to seal.
  • Heat 1 1/2 tablespoons oil in each of 2 heavy large skillets over medium heat. Working in batches, cook quesadillas in skillets until cheese melts and tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Cut quesadillas into wedges and serve.

CORN AND CRAB QUESADILLAS



Corn and Crab Quesadillas image

Make and share this Corn and Crab Quesadillas recipe from Food.com.

Provided by Cucina Casalingo

Categories     Crab

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (8 ounce) package cream cheese, softened
1 (11 ounce) can whole kernel corn, drained
1/2 cup fresh cilantro or 1/2 cup fresh parsley, chopped
1/3 cup green onion, sliced (5 medium)
1 (2 ounce) jar diced pimentos, drained
1/2 teaspoon pepper
1/4 teaspoon ground red pepper (cayenne)
1 lb fresh lump crabmeat (2 cups) or 1 lb imitation crabmeat (2 cups)
6 (8 -10 inch) sun-dried tomato tortillas or 6 (8 -10 inch) cilantro- spinach tortillas
1 tablespoon butter or 1 tablespoon margarine, melted
sour cream
chopped fresh cilantro, if desired

Steps:

  • In medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. Fold in crabmeat.
  • Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly.
  • Brush both sides of each tortilla with butter.
  • In 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown.
  • Garnish with sour cream and cilantro.

Nutrition Facts : Calories 395.1, Fat 24.8, SaturatedFat 14.7, Cholesterol 158.4, Sodium 786.9, Carbohydrate 18.3, Fiber 2.3, Sugar 2.7, Protein 27.3

3 CHEESE & CRAB QUESADILLAS



3 Cheese & Crab Quesadillas image

Different and tasty way to change from the ordinary. Even "Mr.Picky"-older son likes these; hope you will try them.

Provided by Caroline Cooks

Categories     Lunch/Snacks

Time 13m

Yield 2-6 serving(s)

Number Of Ingredients 9

3/4 cup cooked and chopped crabmeat
1/2 cup monterey jack cheese, shredded & divided
1/4 cup mozzarella cheese, shredded
1/4 cup cheddar cheese, shredded
1/2 cup favorite seafood cocktail sauce, divided
1 green onion, thinly sliced
1/2 tablespoon garlic, minced
tortilla
2 tablespoons butter

Steps:

  • Combine crabmeat, Monterey Jack cheese, mozzarella cheese, cheddar cheese, 1/4 cup cocktail sauce, green onions and garlic in medium bowl; mix well.
  • Spread about 1/2 cup mixture onto 2 tortillas; sprinkle evenly with remaining Monterey Jack cheese.
  • Top with remaining tortillas.
  • Melt 1 tablespoons butter on cast iron griddle over medium-high heat.
  • Add one quesadilla; cook for 2 minutes on each side or until golden brown.
  • Repeat.
  • Cut each into eight wedges.
  • Serve with cocktail sauce for dipping.

Nutrition Facts : Calories 311.6, Fat 27.9, SaturatedFat 17.5, Cholesterol 81.6, Sodium 410.3, Carbohydrate 1.9, Fiber 0.2, Sugar 0.6, Protein 13.9

SHRIMP & CRAB QUESADILLA



Shrimp & Crab Quesadilla image

Make and share this Shrimp & Crab Quesadilla recipe from Food.com.

Provided by Small Town Cook

Categories     Cheese

Time 30m

Yield 4 quesadillas, 6 serving(s)

Number Of Ingredients 9

8 ounces shrimp, cooked
8 ounces crab, flaked
1/2 cup corn
1/2 cup salsa, chunky
1/4 cup sour cream
2 small jalapeno peppers, seeded, chopped fine
2 cups cheddar cheese, shredded
1 cup monterey jack pepper cheese, shredded
8 tortillas, 8-inch flour

Steps:

  • In medium bowl combine shrimp, crab, corn, salsa, sour cream and peppers.
  • Combine cheeses together.
  • Top 4 tortillas with 3/4 cups of cheese.
  • Top cheese with mixture.
  • Top with remaining 4 tortillas.
  • Heat nonstick skillet over medium heat.
  • Place a quesadilla in skillet and cook until browned, 3 - 4 minutes.
  • Flip and cook 3 minutes more or until cheese is melted.
  • Cut into 6 wedges.

Nutrition Facts : Calories 628.2, Fat 28.6, SaturatedFat 14.6, Cholesterol 163.2, Sodium 1534.7, Carbohydrate 53.9, Fiber 3.7, Sugar 3.8, Protein 37.9

CORN AND CRAB QUESADILLAS



Corn and Crab Quesadillas image

Creamy seafood and corn put a new spin on quesadillas that are ready in minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 11

1 package (8 oz) cream cheese, softened
1 can (11 oz) whole kernel corn, drained
1/2 cup chopped fresh cilantro or parsley
1/3 cup sliced green onions (5 medium)
1 jar (2 oz) diced pimientos, drained
1/2 teaspoon pepper
1/4 teaspoon ground red pepper (cayenne)
1 lb chopped cooked crabmeat or imitation crabmeat (2 cups)
6 sun-dried tomato or spinach-cilantro flavored flour tortillas (8 to 10 inch)
1 tablespoon butter or margarine, melted
Sour cream and chopped fresh cilantro, if desired

Steps:

  • In medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. Fold in crabmeat. Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly. Brush both sides of each tortilla with butter.
  • In 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown. Garnish with sour cream and cilantro.

Nutrition Facts : Calories 420, Carbohydrate 36 g, Cholesterol 120 mg, Fiber 3 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 3 g, TransFat 1 g

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