Best 3 Corn And Crab Quesadillas Recipes

For those seeking a delightful culinary experience that blends the flavors of the sea and the sweetness of corn, this article presents an exploration of the best recipes for corn and crab quesadillas. Discover a symphony of taste as we delve into the various ways to prepare this delectable dish. Whether you prefer a classic rendition or a more adventurous fusion, uncover the secrets to creating the perfect corn and crab quesadilla.

Let's cook with our recipes!

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

CORN AND CRAB QUESADILLAS

Corn and Crab Quesadillas image

Make and share this Corn and Crab Quesadillas recipe from Food.com.

Provided by Cucina Casalingo

Categories Crab

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 (8 ounce) package cream cheese, softened
1 (11 ounce) can whole kernel corn, drained
1/2 cup fresh cilantro or 1/2 cup fresh parsley, chopped
1/3 cup green onion, sliced (5 medium)
1 (2 ounce) jar diced pimentos, drained
1/2 teaspoon pepper
1/4 teaspoon ground red pepper (cayenne)
1 lb fresh lump crabmeat (2 cups) or 1 lb imitation crabmeat (2 cups)
6 (8 -10 inch) sun-dried tomato tortillas or 6 (8 -10 inch) cilantro- spinach tortillas
1 tablespoon butter or 1 tablespoon margarine, melted
sour cream
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 395.1, Fat 24.8, SaturatedFat 14.7, Cholesterol 158.4, Sodium 786.9, Carbohydrate 18.3, Fiber 2.3, Sugar 2.7, Protein 27.3

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 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

Tips:

Use fresh ingredients: Fresh corn and crab will give your quesadillas the best flavor. If you can't find fresh corn, you can use frozen or canned corn, but be sure to drain it well before using.
Don't overcook the crab: Crab meat is delicate and can easily become tough if it's overcooked. Cook it just until it's opaque and flaky.
Use a good quality cheese: The cheese is one of the key ingredients in quesadillas, so be sure to use a good quality cheese that melts well. A blend of cheddar and Monterey Jack is a classic choice, but you can also use other cheeses, such as mozzarella, pepper Jack, or queso Oaxaca.
Don't overcrowd the pan: When you're cooking quesadillas, it's important not to overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to stick to the pan.
Serve immediately: Quesadillas are best served immediately after they're cooked. This will ensure that they're crispy and gooey.

Conclusion:

Corn and crab quesadillas are a delicious and easy-to-make appetizer or main course. They're perfect for a party or a quick weeknight meal. With a few simple ingredients and a little bit of time, you can create a dish that everyone will love. So next time you're looking for a new recipe to try, give corn and crab quesadillas a try. You won't be disappointed!