Best 3 Corn And Crab Quesadillas Recipes

**A Culinary Journey of Corn and Crab Quesadillas: A Symphony of Flavors and Textures**

Indulge in a delightful culinary adventure with our corn and crab quesadillas, a harmonious blend of sweet corn, succulent crab meat, and a symphony of Mexican spices, wrapped in a warm tortilla embrace. These quesadillas are a testament to the perfect balance between crispy and soft textures, offering a delightful crunch with every bite. Accompanied by our three irresistible dipping sauces – a creamy avocado sauce, a zesty pico de gallo, and a smoky chipotle sauce – these quesadillas promise an explosion of flavors that will tantalize your taste buds. Get ready to embark on a culinary journey where corn and crab dance gracefully together, creating a symphony of flavors and textures that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

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

Ingredients

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

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 Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 6

Number Of Ingredients 11

Ingredients

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

Tips:

For the best flavor, use fresh corn and crab meat.
If you don't have fresh corn, you can use frozen or canned corn, but be sure to drain it well.
For a spicier quesadilla, add a pinch of cayenne pepper or chili powder to the corn and crab mixture.
If you don't have any queso fresco, you can use mozzarella or cheddar cheese instead.
Serve the quesadillas with your favorite toppings, such as salsa, sour cream, or guacamole.

Conclusion:

These corn and crab quesadillas are a quick and easy meal that is perfect for a weeknight dinner. They are also a great way to use up leftover corn and crab meat. With their crispy tortillas, flavorful filling, and melty cheese, these quesadillas are sure to be a hit with your family and friends.