Best 3 Crab And Tomato Quesadillas Recipes

Are you looking for a quick and easy meal that's packed with flavor? Look no further than these crab and tomato quesadillas! These quesadillas are made with fresh crab, juicy tomatoes, and a blend of Mexican spices, all wrapped up in a warm tortilla and grilled to perfection. They're perfect for a weeknight dinner or a fun party appetizer.

In this article, you'll find three different recipes for crab and tomato quesadillas, each with its unique flavor profile. The first recipe is a classic crab and tomato quesadilla, made with fresh crab, tomatoes, and a simple blend of seasonings. The second recipe is a spicy crab and tomato quesadilla, which adds a kick of heat with the addition of jalapeño peppers and chili powder. The third recipe is a creamy crab and tomato quesadilla, which uses cream cheese and sour cream to create a rich and decadent filling.

No matter which recipe you choose, you're sure to enjoy these delicious and satisfying crab and tomato quesadillas. So gather your ingredients and get ready to cook!

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

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

Ingredients

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

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

CRAB-TOPPED TOMATO SLICES

Crab-Topped Tomato Slices image

When camping, my wife and I top large beefsteak tomatoes with spicy chunks of crab. Then we warm this summer treat over the fire. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 carton (8 ounces) mascarpone cheese
2 tablespoons finely chopped sweet red pepper
1-1/2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 teaspoon seafood seasoning
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cans (6 ounces each) lump crabmeat, drained
8 slices tomato (1/2 inch thick)
Minced chives

Steps:

Preheat oven to 375°. In a large bowl, combine the first 8 ingredients; gently stir in crab., Place tomato slices on a foil-lined baking sheet; top with crab mixture. Bake until heated through, 12-15 minutes. Sprinkle with chives.

Nutrition Facts : Calories 325 calories, Fat 27g fat (14g saturated fat), Cholesterol 153mg cholesterol, Sodium 980mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 20g protein.

Tips:

Use fresh ingredients: Fresh crab meat, tomatoes, and cilantro will give your quesadillas the best flavor.

Don't overcook the crab meat: Crab meat is delicate and can easily become tough if overcooked. Cook it just until it is opaque and tender.

Use a sharp knife to cut the tomatoes: This will help prevent them from tearing.

Grate the cheese finely: This will help it melt evenly.

Heat the tortillas thoroughly: This will help them soften and make them easier to fold.

Serve the quesadillas immediately: They are best when eaten fresh out of the pan.

Conclusion:

These crab and tomato quesadillas are a delicious and easy-to-make meal. They are perfect for a quick lunch or dinner, and they can also be served as an appetizer. With a few simple ingredients, you can create a dish that is sure to please everyone at the table.