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Alaska Crab and Artichoke Quesadilla

9 Ratings
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Serves: 4 Prep time: 15 minutes
Source: Cook time: 15 minutes

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All you need:

  • 12 to 16 oz Alaska crabmeat (from 2 to 3 pounds Alaska king, snow or dungeness crab)
  • 1 tbsp butter
  • 1 large jalapeno, seeded and minced
  • 1 tbsp fresh lemon or lime juice
  • 8 medium (8 to 9-inch) flour tortillas
  • 8 oz smoked Gouda or pepper jack cheese, shredded
  • 1 (10 oz) jar artichokes, drained and quartered
  • 4 oz bottled or canned Piquillo peppers, drained and sliced
  • 1/4 c. chopped parsley
  • 1/4 c. chopped chives

All you do:

  1. Rinse frozen Alaska Crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Discard towels. Steam or boil frozen crab in a large pot for 6 to 8 minutes, until heated through. When cool, use kitchen shears to cut the shells open and remove crabmeat. Chop or shred meat, if desired.
  2. Melt butter in 10- to 12-inch nonstick pan over medium heat. Add jalapeƱo and stir. Cook for 1 minute. Add crabmeat and warm through. Stir in lemon juice; remove from pan and keep warm.
  3. Wipe out pan; turn heat down to medium-low. In pan, add one tortilla, then layer 2 tablespoons cheese, 3 to 4 oz. crabmeat, one-fourth of the artichokes and Piquillo peppers, 1 tablespoon each of the parsley and chives and another 2 tablespoons cheese. Top with another tortilla, then place a plate (or smaller pan) over the quesadilla. Cook for 2 to 3 minutes on each side, until cheese melts and tortilla is browned. Cut in quarters to serve. Repeat for remaining quesadillas.
  4. Cook's Tip: Alaska Crab is already fully cooked, so thawed crab legs may be shelled without steaming or boiling.

Nutrition Facts per serving:

Calories: 681 Fat: 30g
Carbohydrate: 61g Protein: 42g
Cholesterol: 135mg Saturated Fat: 14g
Dietary Fiber: 11g Sodium: 1498mg
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