CRAB QUESADILLAS
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
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
CRAB AND TOMATO QUICHE
Provided by Food Network Kitchen
Time 2h
Yield 6-8
Number Of Ingredients 9
Steps:
- Par-bake the crust according to package directions. Let cool slightly before adding the filling.
- Sprinkle the chives evenly into the crust. Combine the crab and tomato with the mozzarella and sprinkle over the chives
- Whisk together the half-and-half eggs, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl.
- Pour the custard over the filling. Adjust the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
CRAB AND CHERRY TOMATO FETTUCCINE
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 2 minutes less than the package directions. Drain well, reserving 1 cup of pasta water.
- Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, shallots, garlic and 1 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes.
- Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally.
- Add the crabmeat and butter, stirring until the butter is emulsified. Add the pasta and 1/2 cup of the reserved pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.
- Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.
- Serve sprinkled with additional Parmesan and torn basil, if desired.
CORN AND CRAB QUESADILLAS
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
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
BACON AND TOMATO QUESADILLAS
It's like a Mexican version of a BLT! You choose whether you want it smoky or zesty by the flavor of petite diced tomatoes you use. Crispy bacon and fresh basil add a new variation to the classic quesadilla. A perfect party finger food or quick snack.
Provided by Red Gold
Categories Trusted Brands: Recipes and Tips RED GOLD®, Inc.
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Layer on half of each tortilla: 1/4 cup cheese, 2 tablespoons diced tomatoes. 1 tablespoon bacon and 1 tablespoon basil. Fold each tortilla in half to form a half circle.
- Lightly coat a large nonstick skillet or griddle with oil. Cook each quesadilla, over medium-high heat for 1 1/2 minutes on each side until cheese is melted and tortilla is lightly browned.
- Cut the quesadilla into 4 wedges and serve with sour cream.
Nutrition Facts : Calories 366.4 calories, Carbohydrate 31.1 g, Cholesterol 38.2 mg, Fat 20.2 g, Fiber 2 g, Protein 14.2 g, SaturatedFat 9.6 g, Sodium 733.1 mg
CRAB AND TOMATO QUESADILLAS
Categories Cheese Tomato Appetizer Crab Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 12
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.
BACON-TOMATO QUESADILLAS
Kids of all ages will go crazy for these appetizers that taste like a BLT. They're crisp on the outside...and ooey, gooey and oh-so-good inside!-Virginia Warner, Carson City, Nevada
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the tomatoes, bacon and cheese., Spray cooking spray over one side of each tortilla. Place tortillas, sprayed side down, on a griddle. Spoon tomato mixture over half of each tortilla. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut each quesadilla into three wedges.
Nutrition Facts : Calories 120 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 250mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
ROASTED-TOMATO SALSA FOR QUESADILLAS
Provided by Martha Stewart
Categories Appetizers
Yield Makes 2 1/2 to 3 cups
Number Of Ingredients 6
Steps:
- Combine tomatoes, onion, cilantro, jalapeno, and lime juice in a medium bowl; season with salt and pepper.
CRAB-TOPPED TOMATO SLICES
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
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.
GRILLED CHEESE AND TOMATO QUESADILLAS
Easy-to-make quesadillas are perfect summertime party food. They're even better when served with Homemade Guacamole.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4
Number Of Ingredients 4
Steps:
- Preheat grill or skillet to high heat. Sprinkle each of 4 tortillas with 1/4 cup cheese. Cover with tomatoes; sprinkle with 1/4 cup cheese; top with 4 remaining tortillas. Grill until bottom tortilla is brown and cheese is melted. Flip; cook until brown, cheese is melted, and tomato is hot. Transfer to a cutting surface; cut into wedges.
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