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Crab Quesadillas with Mango Salsa recipe

Not your average quesadillas! These arefilled with delectable crabmeat and Monterey Jack cheese andserved with a kicky mango salsa.

Recipe: Crab Quesadillaswith Mango Salsa

1 large mango, seeded, peeled and diced*
2 tablespoons chopped red onion
1 tablespoon lemon juice
1 1/2-inch piece gingerroot, peeled and grated
1/8 teaspoon cayenne pepper
1/4 pound crabmeat, flaked
1 1/2 tablespoons chopped fresh cilantro
1/2 jalapeño, seeded and minced
4 tablespoons vegetable oil – divided use
4 flour tortillas
2 cups shredded Monterey Jack cheese

  • To make salsa, mix together mango, onion,lemon juice, ginger, and cayenne pepper and chill.
  • In a small bowl, mix together crabmeat,cilantro, and jalapeno; set aside.
  • Heat a 10-inch cast-iron skillet overmedium heat and lightly coat with 1 tablespoon oil. Place 1 tortillain the pan, cook less than a minute, and turn. Sprinkle with1 cup of the cheese. Top with an even layer of half the crabmixture, and top with another tortilla. Press with spatula, reduceheat to medium-low, and cook until the cheese is melted and thetortillas are browned in spots, about 5 minutes total, turningfrequently with a spatula. Transfer to serving platter: repeatwith remaining ingredients. To serve, slice each into quartersand top with salsa.

    Makes 8 servings.

    *To Peel a Mango: Stand the mango on endand slice down along the sides of the large flat pit with a boningknife or other long, flexible knife, curving around the pit asyou slice. You will end up with three sections: two larger, roundedsections and a flat center section. Score the fruit in each roundedsection lengthwise into slices, then crosswise into chunks, ifdesired. Holding a rounded section by its edges, push at thecurved bottom to turn the rind inside out. The slices or chunkscan then be cut away from the rind. Trim away rind from the flatcenter section and separate as much fruit as possible from thepit. Always cut away from yourself and be careful – mango isvery slippery

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