Blue Crab Quesadilla Recipe
Warm flour tortilla stuffed with our Blue crab mixture and shredded cheddar cheese. Served with diced tomatoes, shredded lettuce, salsa, and sour cream.
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Ingredients
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Crab Mixture
Quesadillas
Garnishes & Sides
Method
Crab Mixture
- 1
Pick through the blue crab meat to remove any shells or cartilage. Pat dry gently with paper towels to remove excess moisture.
- 2
In a medium nonstick skillet, melt 2 tbs unsalted butter over medium heat until foaming.
- 3
Add the minced shallot and cook, stirring, about 2 minutes until softened and translucent but not browned.
- 4
Add the minced garlic and cook 30 seconds until fragrant.
- 5
Reduce heat to low. Stir in the crab meat, 2 tbs mayonnaise, 1 tsp Dijon mustard, 1 tbsp lime juice, 1 tsp Old Bay, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp chopped cilantro. Toss gently to combine, warming the crab through for 1–2 minutes. Taste and adjust seasoning. Remove from heat and allow mixture to cool slightly (3–4 minutes).
Assemble & Cook Quesadillas
- 6
Heat a large skillet or griddle over medium heat. Lightly butter one side of each tortilla with remaining unsalted butter (about 2 tbs divided) or brush with oil.
- 7
- 8
Spoon about 1/4 of the warm crab mixture (approximately 2.5 oz) evenly over the cheese, spreading gently. Sprinkle another 1/4 cup cheddar on top of the crab to help bind when melting.
- 9
Top with a second tortilla, butter-side-up. Cook 2–3 minutes until the bottom tortilla is golden brown and the cheese begins to melt. Carefully flip with a large spatula and cook another 2–3 minutes until the second side is golden and the cheese is fully melted. Reduce heat slightly if the tortillas brown too quickly before cheese melts.
- 10
Transfer the cooked quesadilla to a cutting board and let rest 1 minute, then cut into 4 wedges. Repeat with remaining tortillas and filling to make 4 quesadillas total.
Serve
- 11
Arrange quesadilla wedges on a platter. Serve immediately with diced tomatoes, shredded lettuce, salsa, and sour cream on the side. Garnish with lime wedges and extra chopped cilantro if desired.
- 12
Optional: For a crisp finish, place the cut wedge briefly back in the hot skillet for 30 seconds per side just before serving.