Crab Quesadilla

Folks, how have I neglected to mention that it's my birthday month?  I'm so excited!  I don't know what I'm doing yet.  I'd like to travel abroad to Europe for at least a few days but nothing is set in stone as of now.  I just started my new job a few weeks ago, so we'll see.

My new job is going well so far!  It doesn't hurt that there is breakfast brought in by my coworkers almost every morning.  I think they're trying to win my affection with food.  It's working.

Is it tacky to also request lunch?  Specifically, can I request this crab quesadilla?  It's fabulous and tasty and pretty much the only thing I want to eat everyday for the next week.  So yeah, if can you guys can just let me know how to approach this situation, I would appreciate that.


Crab Quesadilla
adapted from Closet Cooking
makes 1 quesadilla

Print Recipe

  • 1/2 cup crab meat, chopped or shredded
  • 1 - 2 tablespoons lemon juice
  • 1/2 jalapeno, chopped
  • 1 green onion, chopped
  • 1/2 teaspoons Essence of Emeril (or Old Bay)
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon Lawry's seasoned salt
  • kosher salt and pepper, to taste
  • 2 flour tortillas
  • a touch of butter (or oil)
  • 1/2 - 3/4 cup grated mozzarella cheese (or cheddar cheese, or pepper jack cheese)

1) In a small bowl, combine the lemon juice, jalapeno, green onion, spices, and salt and pepper in a bowl.  Mix together until everything is evenly distributed.

2) Fold in the crab and marinate for 10 - 30 minutes.

3) Place the butter or oil in a skillet over medium heat.  Make sure the pan is large enough to hold the tortillas.

4) When the butter is melted, or the oil is hot, add the tortilla to the pan.  Make sure the bottom of the tortilla is coated with the butter/oil.

5) Heat the tortilla until air pockets begin forming, making sure to flip it a few times.

6) Remove the first tortilla from the pan.

7) Repeat Steps 3 - 5 with the second tortilla, but leave this one in the pan.

8) Drain any extra liquid from the crab mixture.  Place the mixture on the tortilla in the pan.

9) Sprinkle the cheese on top, then top with the remaining tortilla.

10) Cook the quesadilla until it is golden brown on both sides and the cheese is melted.  Flip only once.

Tip: To make sure the cheese is completely melted, cover the pan with a lid for a few minutes.  This traps the heat in the pan and helps the cheese to get "melty" in the center of the quesadilla.