Crab Avocado Quesadillas Recipe 435 Food

CRAB AND AVOCADO DUET

Steps:

• Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt. Add crabmeat and toss.
• Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half teaspoon of chives. Repeat with the remaining 3 servings and serve.
• Excellent source of: Protein
• Good source of: Fiber, Vitamin C, Folate, Vitamin K, Potassium

CRAB AND AVOCADO QUESADILLA

Steps:

• If you're cooking this in panni press or toaster oven, put the ingredients on one half of the tortilla. If you're using a microwave or oven, spread them out over the whole tortilla.
• Sprinkle the cheese on the tortilla.
• Put the crab on.
• Put the avocado slices on.
• Snip small circles of the green part of the green onion onto the tortilla.
• Season, to taste, with salt and pepper.
• Put on a dash of nutmeg or chilli powder, if you like.

AVOCADO QUESADILLAS

Steps:

• In a small bowl, mix together the tomatoes, avocado, onion, lemon juice and Tabasco.
• Season to taste with salt and pepper.
• In another small bowl, mix together sour cream, coriander, salt and pepper to taste.
• Put tortillas on a baking sheet and brush tops with oil.
• Broil tortillas 2 to 4 inches from heat until pale golden.
• Sprinkle tortillas evenly with cheese and broil until cheese is melted.
• Spread avocado mixture evenly over 2 tortillas and top each with 1 of remaining tortillas, cheese side down to make 2 quesadillas.
• Transfer quesadillas to a cutting board and cut into 4 wedges.
• Top each wedge with a dollop of sour cream mixture and serve warm.

CRAB & AVOCADO QUESADILLAS RECIPE - (4.3/5)

Steps:

• SALSA: Combine all of the salsa ingredients and let stand at least 1 hour at room temperature so the flavors can develop. Chill until ready to serve. QUESADILLAS: In a large bowl, gently mix the crab, cheese, avocados, scallion, cilantro, lime juice, salt, and pepper. Spread the crab mixture onto 6 of the tortillas and top with the other tortillas. To cook, heat a little oil in a nonstick sauté pan over medium heat and cook the quesadillas in batches until lightly browned and the cheese is melting, about 2 minutes per side. Serve warm with a bit of salsa on top.

CRAB-STUFFED AVOCADOS

Steps:

• To make the crab mix, flake the crabmeat into a small bowl and mix in the mustard and oil, then season to taste. Can be made the day ahead. Add the basil and chilli just before serving.
• To serve, halve and stone the avocados. Fill each cavity with a quarter of the crab mix, scatter with a few of the smaller basil leaves and eat with teaspoons.

3 CHEESE & CRAB QUESADILLAS

Steps:

• Combine crabmeat, Monterey Jack cheese, mozzarella cheese, cheddar cheese, 1/4 cup cocktail sauce, green onions and garlic in medium bowl; mix well.
• Spread about 1/2 cup mixture onto 2 tortillas; sprinkle evenly with remaining Monterey Jack cheese.
• Top with remaining tortillas.
• Melt 1 tablespoons butter on cast iron griddle over medium-high heat.
• Add one quesadilla; cook for 2 minutes on each side or until golden brown.
• Repeat.
• Cut each into eight wedges.
• Serve with cocktail sauce for dipping.

CRAB QUESADILLAS

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.