Traditional recipes

Imitation Crab 3-Cheese Quesadillas

Imitation Crab 3-Cheese Quesadillas

Try this Imitation Crab 3-Cheese Quesadillas recipe

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Incorporate imitation crab into your next recipe. Mix together peppers, cheese, and imitation crab for a hearty lunch recipe.

Ingredients

For the dip:

  • 3/4 Cups plain Greek yogurt, for serving
  • 3/4 Cups salsa, for serving dip

For the quesadillas:

  • 1 Cup cherry tomatoes, halved
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 8 Ounces canned green chilies
  • Sea salt, to taste
  • Fresh ground pepper, to taste
  • 1 Pound imitation crab meat, chopped
  • Juice of one lime
  • 1/2 Cup pepper jack cheese, shredded
  • 1/2 Cup sharp Cheddar cheese, shredded
  • 1/2 Cup Monterey Jack
  • 8 tortillas
  • 1 Tablespoon extra-virgin olive oil

Servings4

Calories Per Serving463

Folate equivalent (total)46µg11%

Riboflavin (B2)0.4mg22.7%


Cheesy Grilled Crab Quesadillas

These Cheesy Grilled Crab Quesadillas are filled with sweet, succulent king crab and make a most excellent lunch!

Long before Blake and I ever boarded the Ruby Princess to Alaska, I vowed to eat all the fresh Alaskan fish and seafood I could get my hands on while we were away. At the top of my list was the delectable king crab – one of my favorite meals from the ocean, right alongside shrimp. I came home feeling deeply satisfied with the amount of crab I was able to consume that week, so incredibly sweet and tender, and of course drenched in melted butter. But I just had to have a little bit more once we got back to Minnesota. These Cheesy Grilled Crab Quesadillas are a riff on ones I enjoyed for lunch at our first port, Ketchikan, Alaska. Be sure to read on after the recipe for more about Ketchikan and our float plane excursion experience.

I loved how Princess created special menus that celebrated Alaska’s incredible ocean-fed bounty. You can bet that I ordered king crab more than once while onboard.

Alaska has 34,000 miles of coastline! On our 7-day cruise, I feel like we covered alot of the state. But really, we only touched on a small portion of its coastline and total land area. Alaska is just plain gigantic, and it’s impossible to understand the magnitude until you actually witness it for yourself.

King crab legs are the mother of all crab legs. Full of sweet and succulent meat, they are worth every effort you can muster to retrieve its goodness from inside those spiny shells.

While exploring Ketchikan, I encountered my first-ever crab quesadilla. It was deliciously tender and cheesy, sweet with an abundance of crab meat.

Back here in Minnesota, I found Alaskan king crab at one of our local grocery store’s seafood department. It was delicious as ever, but admittedly not quite the same as feasting on it in the midst of Alaska’s awesomeness.

I created these cheesy crab quesadillas very simply, with only crab meat, a bit of chopped green onion, and shredded Monterey Jack cheese stuffed inside a tortilla. My goal was to let that naturally sweet crab meat flavor and tender texture shine as brightly as possible.

Placing the lightly buttered quesadillas on the grill gives them a bit more crunchy texture and a hint of charred flavor, my favorite riff on this memory from Ketchikan. And a good, smoky salsa to dip the quesadillas in is the final piece that brings it all together.


Cheesy Grilled Crab Quesadillas

These Cheesy Grilled Crab Quesadillas are filled with sweet, succulent king crab and make a most excellent lunch!

Long before Blake and I ever boarded the Ruby Princess to Alaska, I vowed to eat all the fresh Alaskan fish and seafood I could get my hands on while we were away. At the top of my list was the delectable king crab – one of my favorite meals from the ocean, right alongside shrimp. I came home feeling deeply satisfied with the amount of crab I was able to consume that week, so incredibly sweet and tender, and of course drenched in melted butter. But I just had to have a little bit more once we got back to Minnesota. These Cheesy Grilled Crab Quesadillas are a riff on ones I enjoyed for lunch at our first port, Ketchikan, Alaska. Be sure to read on after the recipe for more about Ketchikan and our float plane excursion experience.

I loved how Princess created special menus that celebrated Alaska’s incredible ocean-fed bounty. You can bet that I ordered king crab more than once while onboard.

Alaska has 34,000 miles of coastline! On our 7-day cruise, I feel like we covered alot of the state. But really, we only touched on a small portion of its coastline and total land area. Alaska is just plain gigantic, and it’s impossible to understand the magnitude until you actually witness it for yourself.

King crab legs are the mother of all crab legs. Full of sweet and succulent meat, they are worth every effort you can muster to retrieve its goodness from inside those spiny shells.

While exploring Ketchikan, I encountered my first-ever crab quesadilla. It was deliciously tender and cheesy, sweet with an abundance of crab meat.

Back here in Minnesota, I found Alaskan king crab at one of our local grocery store’s seafood department. It was delicious as ever, but admittedly not quite the same as feasting on it in the midst of Alaska’s awesomeness.

I created these cheesy crab quesadillas very simply, with only crab meat, a bit of chopped green onion, and shredded Monterey Jack cheese stuffed inside a tortilla. My goal was to let that naturally sweet crab meat flavor and tender texture shine as brightly as possible.

Placing the lightly buttered quesadillas on the grill gives them a bit more crunchy texture and a hint of charred flavor, my favorite riff on this memory from Ketchikan. And a good, smoky salsa to dip the quesadillas in is the final piece that brings it all together.


Cheesy Grilled Crab Quesadillas

These Cheesy Grilled Crab Quesadillas are filled with sweet, succulent king crab and make a most excellent lunch!

Long before Blake and I ever boarded the Ruby Princess to Alaska, I vowed to eat all the fresh Alaskan fish and seafood I could get my hands on while we were away. At the top of my list was the delectable king crab – one of my favorite meals from the ocean, right alongside shrimp. I came home feeling deeply satisfied with the amount of crab I was able to consume that week, so incredibly sweet and tender, and of course drenched in melted butter. But I just had to have a little bit more once we got back to Minnesota. These Cheesy Grilled Crab Quesadillas are a riff on ones I enjoyed for lunch at our first port, Ketchikan, Alaska. Be sure to read on after the recipe for more about Ketchikan and our float plane excursion experience.

I loved how Princess created special menus that celebrated Alaska’s incredible ocean-fed bounty. You can bet that I ordered king crab more than once while onboard.

Alaska has 34,000 miles of coastline! On our 7-day cruise, I feel like we covered alot of the state. But really, we only touched on a small portion of its coastline and total land area. Alaska is just plain gigantic, and it’s impossible to understand the magnitude until you actually witness it for yourself.

King crab legs are the mother of all crab legs. Full of sweet and succulent meat, they are worth every effort you can muster to retrieve its goodness from inside those spiny shells.

While exploring Ketchikan, I encountered my first-ever crab quesadilla. It was deliciously tender and cheesy, sweet with an abundance of crab meat.

Back here in Minnesota, I found Alaskan king crab at one of our local grocery store’s seafood department. It was delicious as ever, but admittedly not quite the same as feasting on it in the midst of Alaska’s awesomeness.

I created these cheesy crab quesadillas very simply, with only crab meat, a bit of chopped green onion, and shredded Monterey Jack cheese stuffed inside a tortilla. My goal was to let that naturally sweet crab meat flavor and tender texture shine as brightly as possible.

Placing the lightly buttered quesadillas on the grill gives them a bit more crunchy texture and a hint of charred flavor, my favorite riff on this memory from Ketchikan. And a good, smoky salsa to dip the quesadillas in is the final piece that brings it all together.


Cheesy Grilled Crab Quesadillas

These Cheesy Grilled Crab Quesadillas are filled with sweet, succulent king crab and make a most excellent lunch!

Long before Blake and I ever boarded the Ruby Princess to Alaska, I vowed to eat all the fresh Alaskan fish and seafood I could get my hands on while we were away. At the top of my list was the delectable king crab – one of my favorite meals from the ocean, right alongside shrimp. I came home feeling deeply satisfied with the amount of crab I was able to consume that week, so incredibly sweet and tender, and of course drenched in melted butter. But I just had to have a little bit more once we got back to Minnesota. These Cheesy Grilled Crab Quesadillas are a riff on ones I enjoyed for lunch at our first port, Ketchikan, Alaska. Be sure to read on after the recipe for more about Ketchikan and our float plane excursion experience.

I loved how Princess created special menus that celebrated Alaska’s incredible ocean-fed bounty. You can bet that I ordered king crab more than once while onboard.

Alaska has 34,000 miles of coastline! On our 7-day cruise, I feel like we covered alot of the state. But really, we only touched on a small portion of its coastline and total land area. Alaska is just plain gigantic, and it’s impossible to understand the magnitude until you actually witness it for yourself.

King crab legs are the mother of all crab legs. Full of sweet and succulent meat, they are worth every effort you can muster to retrieve its goodness from inside those spiny shells.

While exploring Ketchikan, I encountered my first-ever crab quesadilla. It was deliciously tender and cheesy, sweet with an abundance of crab meat.

Back here in Minnesota, I found Alaskan king crab at one of our local grocery store’s seafood department. It was delicious as ever, but admittedly not quite the same as feasting on it in the midst of Alaska’s awesomeness.

I created these cheesy crab quesadillas very simply, with only crab meat, a bit of chopped green onion, and shredded Monterey Jack cheese stuffed inside a tortilla. My goal was to let that naturally sweet crab meat flavor and tender texture shine as brightly as possible.

Placing the lightly buttered quesadillas on the grill gives them a bit more crunchy texture and a hint of charred flavor, my favorite riff on this memory from Ketchikan. And a good, smoky salsa to dip the quesadillas in is the final piece that brings it all together.


Cheesy Grilled Crab Quesadillas

These Cheesy Grilled Crab Quesadillas are filled with sweet, succulent king crab and make a most excellent lunch!

Long before Blake and I ever boarded the Ruby Princess to Alaska, I vowed to eat all the fresh Alaskan fish and seafood I could get my hands on while we were away. At the top of my list was the delectable king crab – one of my favorite meals from the ocean, right alongside shrimp. I came home feeling deeply satisfied with the amount of crab I was able to consume that week, so incredibly sweet and tender, and of course drenched in melted butter. But I just had to have a little bit more once we got back to Minnesota. These Cheesy Grilled Crab Quesadillas are a riff on ones I enjoyed for lunch at our first port, Ketchikan, Alaska. Be sure to read on after the recipe for more about Ketchikan and our float plane excursion experience.

I loved how Princess created special menus that celebrated Alaska’s incredible ocean-fed bounty. You can bet that I ordered king crab more than once while onboard.

Alaska has 34,000 miles of coastline! On our 7-day cruise, I feel like we covered alot of the state. But really, we only touched on a small portion of its coastline and total land area. Alaska is just plain gigantic, and it’s impossible to understand the magnitude until you actually witness it for yourself.

King crab legs are the mother of all crab legs. Full of sweet and succulent meat, they are worth every effort you can muster to retrieve its goodness from inside those spiny shells.

While exploring Ketchikan, I encountered my first-ever crab quesadilla. It was deliciously tender and cheesy, sweet with an abundance of crab meat.

Back here in Minnesota, I found Alaskan king crab at one of our local grocery store’s seafood department. It was delicious as ever, but admittedly not quite the same as feasting on it in the midst of Alaska’s awesomeness.

I created these cheesy crab quesadillas very simply, with only crab meat, a bit of chopped green onion, and shredded Monterey Jack cheese stuffed inside a tortilla. My goal was to let that naturally sweet crab meat flavor and tender texture shine as brightly as possible.

Placing the lightly buttered quesadillas on the grill gives them a bit more crunchy texture and a hint of charred flavor, my favorite riff on this memory from Ketchikan. And a good, smoky salsa to dip the quesadillas in is the final piece that brings it all together.


Cheesy Grilled Crab Quesadillas

These Cheesy Grilled Crab Quesadillas are filled with sweet, succulent king crab and make a most excellent lunch!

Long before Blake and I ever boarded the Ruby Princess to Alaska, I vowed to eat all the fresh Alaskan fish and seafood I could get my hands on while we were away. At the top of my list was the delectable king crab – one of my favorite meals from the ocean, right alongside shrimp. I came home feeling deeply satisfied with the amount of crab I was able to consume that week, so incredibly sweet and tender, and of course drenched in melted butter. But I just had to have a little bit more once we got back to Minnesota. These Cheesy Grilled Crab Quesadillas are a riff on ones I enjoyed for lunch at our first port, Ketchikan, Alaska. Be sure to read on after the recipe for more about Ketchikan and our float plane excursion experience.

I loved how Princess created special menus that celebrated Alaska’s incredible ocean-fed bounty. You can bet that I ordered king crab more than once while onboard.

Alaska has 34,000 miles of coastline! On our 7-day cruise, I feel like we covered alot of the state. But really, we only touched on a small portion of its coastline and total land area. Alaska is just plain gigantic, and it’s impossible to understand the magnitude until you actually witness it for yourself.

King crab legs are the mother of all crab legs. Full of sweet and succulent meat, they are worth every effort you can muster to retrieve its goodness from inside those spiny shells.

While exploring Ketchikan, I encountered my first-ever crab quesadilla. It was deliciously tender and cheesy, sweet with an abundance of crab meat.

Back here in Minnesota, I found Alaskan king crab at one of our local grocery store’s seafood department. It was delicious as ever, but admittedly not quite the same as feasting on it in the midst of Alaska’s awesomeness.

I created these cheesy crab quesadillas very simply, with only crab meat, a bit of chopped green onion, and shredded Monterey Jack cheese stuffed inside a tortilla. My goal was to let that naturally sweet crab meat flavor and tender texture shine as brightly as possible.

Placing the lightly buttered quesadillas on the grill gives them a bit more crunchy texture and a hint of charred flavor, my favorite riff on this memory from Ketchikan. And a good, smoky salsa to dip the quesadillas in is the final piece that brings it all together.


Cheesy Grilled Crab Quesadillas

These Cheesy Grilled Crab Quesadillas are filled with sweet, succulent king crab and make a most excellent lunch!

Long before Blake and I ever boarded the Ruby Princess to Alaska, I vowed to eat all the fresh Alaskan fish and seafood I could get my hands on while we were away. At the top of my list was the delectable king crab – one of my favorite meals from the ocean, right alongside shrimp. I came home feeling deeply satisfied with the amount of crab I was able to consume that week, so incredibly sweet and tender, and of course drenched in melted butter. But I just had to have a little bit more once we got back to Minnesota. These Cheesy Grilled Crab Quesadillas are a riff on ones I enjoyed for lunch at our first port, Ketchikan, Alaska. Be sure to read on after the recipe for more about Ketchikan and our float plane excursion experience.

I loved how Princess created special menus that celebrated Alaska’s incredible ocean-fed bounty. You can bet that I ordered king crab more than once while onboard.

Alaska has 34,000 miles of coastline! On our 7-day cruise, I feel like we covered alot of the state. But really, we only touched on a small portion of its coastline and total land area. Alaska is just plain gigantic, and it’s impossible to understand the magnitude until you actually witness it for yourself.

King crab legs are the mother of all crab legs. Full of sweet and succulent meat, they are worth every effort you can muster to retrieve its goodness from inside those spiny shells.

While exploring Ketchikan, I encountered my first-ever crab quesadilla. It was deliciously tender and cheesy, sweet with an abundance of crab meat.

Back here in Minnesota, I found Alaskan king crab at one of our local grocery store’s seafood department. It was delicious as ever, but admittedly not quite the same as feasting on it in the midst of Alaska’s awesomeness.

I created these cheesy crab quesadillas very simply, with only crab meat, a bit of chopped green onion, and shredded Monterey Jack cheese stuffed inside a tortilla. My goal was to let that naturally sweet crab meat flavor and tender texture shine as brightly as possible.

Placing the lightly buttered quesadillas on the grill gives them a bit more crunchy texture and a hint of charred flavor, my favorite riff on this memory from Ketchikan. And a good, smoky salsa to dip the quesadillas in is the final piece that brings it all together.


Cheesy Grilled Crab Quesadillas

These Cheesy Grilled Crab Quesadillas are filled with sweet, succulent king crab and make a most excellent lunch!

Long before Blake and I ever boarded the Ruby Princess to Alaska, I vowed to eat all the fresh Alaskan fish and seafood I could get my hands on while we were away. At the top of my list was the delectable king crab – one of my favorite meals from the ocean, right alongside shrimp. I came home feeling deeply satisfied with the amount of crab I was able to consume that week, so incredibly sweet and tender, and of course drenched in melted butter. But I just had to have a little bit more once we got back to Minnesota. These Cheesy Grilled Crab Quesadillas are a riff on ones I enjoyed for lunch at our first port, Ketchikan, Alaska. Be sure to read on after the recipe for more about Ketchikan and our float plane excursion experience.

I loved how Princess created special menus that celebrated Alaska’s incredible ocean-fed bounty. You can bet that I ordered king crab more than once while onboard.

Alaska has 34,000 miles of coastline! On our 7-day cruise, I feel like we covered alot of the state. But really, we only touched on a small portion of its coastline and total land area. Alaska is just plain gigantic, and it’s impossible to understand the magnitude until you actually witness it for yourself.

King crab legs are the mother of all crab legs. Full of sweet and succulent meat, they are worth every effort you can muster to retrieve its goodness from inside those spiny shells.

While exploring Ketchikan, I encountered my first-ever crab quesadilla. It was deliciously tender and cheesy, sweet with an abundance of crab meat.

Back here in Minnesota, I found Alaskan king crab at one of our local grocery store’s seafood department. It was delicious as ever, but admittedly not quite the same as feasting on it in the midst of Alaska’s awesomeness.

I created these cheesy crab quesadillas very simply, with only crab meat, a bit of chopped green onion, and shredded Monterey Jack cheese stuffed inside a tortilla. My goal was to let that naturally sweet crab meat flavor and tender texture shine as brightly as possible.

Placing the lightly buttered quesadillas on the grill gives them a bit more crunchy texture and a hint of charred flavor, my favorite riff on this memory from Ketchikan. And a good, smoky salsa to dip the quesadillas in is the final piece that brings it all together.


Cheesy Grilled Crab Quesadillas

These Cheesy Grilled Crab Quesadillas are filled with sweet, succulent king crab and make a most excellent lunch!

Long before Blake and I ever boarded the Ruby Princess to Alaska, I vowed to eat all the fresh Alaskan fish and seafood I could get my hands on while we were away. At the top of my list was the delectable king crab – one of my favorite meals from the ocean, right alongside shrimp. I came home feeling deeply satisfied with the amount of crab I was able to consume that week, so incredibly sweet and tender, and of course drenched in melted butter. But I just had to have a little bit more once we got back to Minnesota. These Cheesy Grilled Crab Quesadillas are a riff on ones I enjoyed for lunch at our first port, Ketchikan, Alaska. Be sure to read on after the recipe for more about Ketchikan and our float plane excursion experience.

I loved how Princess created special menus that celebrated Alaska’s incredible ocean-fed bounty. You can bet that I ordered king crab more than once while onboard.

Alaska has 34,000 miles of coastline! On our 7-day cruise, I feel like we covered alot of the state. But really, we only touched on a small portion of its coastline and total land area. Alaska is just plain gigantic, and it’s impossible to understand the magnitude until you actually witness it for yourself.

King crab legs are the mother of all crab legs. Full of sweet and succulent meat, they are worth every effort you can muster to retrieve its goodness from inside those spiny shells.

While exploring Ketchikan, I encountered my first-ever crab quesadilla. It was deliciously tender and cheesy, sweet with an abundance of crab meat.

Back here in Minnesota, I found Alaskan king crab at one of our local grocery store’s seafood department. It was delicious as ever, but admittedly not quite the same as feasting on it in the midst of Alaska’s awesomeness.

I created these cheesy crab quesadillas very simply, with only crab meat, a bit of chopped green onion, and shredded Monterey Jack cheese stuffed inside a tortilla. My goal was to let that naturally sweet crab meat flavor and tender texture shine as brightly as possible.

Placing the lightly buttered quesadillas on the grill gives them a bit more crunchy texture and a hint of charred flavor, my favorite riff on this memory from Ketchikan. And a good, smoky salsa to dip the quesadillas in is the final piece that brings it all together.


Cheesy Grilled Crab Quesadillas

These Cheesy Grilled Crab Quesadillas are filled with sweet, succulent king crab and make a most excellent lunch!

Long before Blake and I ever boarded the Ruby Princess to Alaska, I vowed to eat all the fresh Alaskan fish and seafood I could get my hands on while we were away. At the top of my list was the delectable king crab – one of my favorite meals from the ocean, right alongside shrimp. I came home feeling deeply satisfied with the amount of crab I was able to consume that week, so incredibly sweet and tender, and of course drenched in melted butter. But I just had to have a little bit more once we got back to Minnesota. These Cheesy Grilled Crab Quesadillas are a riff on ones I enjoyed for lunch at our first port, Ketchikan, Alaska. Be sure to read on after the recipe for more about Ketchikan and our float plane excursion experience.

I loved how Princess created special menus that celebrated Alaska’s incredible ocean-fed bounty. You can bet that I ordered king crab more than once while onboard.

Alaska has 34,000 miles of coastline! On our 7-day cruise, I feel like we covered alot of the state. But really, we only touched on a small portion of its coastline and total land area. Alaska is just plain gigantic, and it’s impossible to understand the magnitude until you actually witness it for yourself.

King crab legs are the mother of all crab legs. Full of sweet and succulent meat, they are worth every effort you can muster to retrieve its goodness from inside those spiny shells.

While exploring Ketchikan, I encountered my first-ever crab quesadilla. It was deliciously tender and cheesy, sweet with an abundance of crab meat.

Back here in Minnesota, I found Alaskan king crab at one of our local grocery store’s seafood department. It was delicious as ever, but admittedly not quite the same as feasting on it in the midst of Alaska’s awesomeness.

I created these cheesy crab quesadillas very simply, with only crab meat, a bit of chopped green onion, and shredded Monterey Jack cheese stuffed inside a tortilla. My goal was to let that naturally sweet crab meat flavor and tender texture shine as brightly as possible.

Placing the lightly buttered quesadillas on the grill gives them a bit more crunchy texture and a hint of charred flavor, my favorite riff on this memory from Ketchikan. And a good, smoky salsa to dip the quesadillas in is the final piece that brings it all together.


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