National Crab Meat Day Recipe:
Jumbo Lump Crab Meat Quesadilla
There’s a lot to love about quesadillas. The crispy tortilla, the melty cheese – so iconic and crave worthy and equally so magically simple.
The history of the quesadilla is fascinating. Would you believe it if I told you that the quesadilla can trace it’s culinary lineage all the way back to the 16th century? It’s true! A mashup of techniques, styles, and ingredients contributed by the Indigenous communities and European colonists created the quesadilla.
As populations expanded, the quesadilla followed. A burgeoning food movement started taking root in the Rio Grande Valley, an area of land that encompasses modern day Texas and sections of Northern Mexico. This is the home of Tex-Mex cuisine and the next stop on our quesadilla road trip. This culinary mashup, pulling inspiration from the regional ranching culture and coastal abundance, focuses on hearty protein fillings, grilling, frying, fresh ingredients, and spicy heat. Slowly but steadily, Tex-Mex ingredients and recipes were introduced and popularized throughout the U.S.
Seafood and Tex-Mex
A large portion of the Rio Grande Valley fits snuggly into the Gulf of Mexico. Seafood has always been an important ingredient for traditional Mexican cuisine as well as Tex-Mex. Gulf seafood is renowned, with major contributions to the world’s consumption of shrimp, fish, oysters, and crabs.
This quesadilla recipe is incredibly simple, pulling inspiration from both the traditional Mexican preparation and Tex-Mex.
Jumbo Lump Crab Meat Quesadilla
- Vegetable shortening or olive oil
- 4 each 10-inch corn or flour tortillas
- 1 lb. Jumbo Lump Crab Meat
- 1 cup Oaxaca-style cheese pulled or chopped
- fresh lime
- hot sauce
Toppings and accoutrements:
- Fresh salsa pico de Gallo
- Salsa roja
- Salsa verde
- Avocado or guacamole
- Pickled jalapeños
- Crema or sour cream
- Working with with one tortilla at a time, heat 2 teaspoons to 1 tablespoon of shortening or oil in a large cast-iron skillet over medium-high heat.
- Once hot, place the tortilla in the skillet, and fill half with jumbo lump crab meat (approximately, 1/2 cup), cheese (about 1/4 cup), a lightly sprinkle of salt, a squeeze of lime, and a couple dashes of hot sauce. Fold the tortilla, into a half-moon shape, concealing the filling.
- Crisp for 1-2 minutes per-side or until the cheese has melted and the tortilla is golden.
- Remove the quesadilla from the skillet and cut into wedges. Repeat the above steps for the remaining tortillas, jumbo lump crab meat, and cheese.
- Serve your quesadillas with your favorite toppings, sides, and salsas.
The Real Crabby Deal
We mean business when it comes to our crabs! Only the best Chesapeake Bay blue crabs will do for our crab cakes, whole crabs, and jumbo lump crab meat. All of our blue crab products are carefully packed the same day your order ships. Delivered right to your door, fast, so you can spend less time shopping and more time enjoying all those things you love…like making tasty quesadillas.
Do you have a favorite Tex-Mex seafood recipe? A traditional recipe your family likes to prepare? We love to see what our seafood fans have cooking! Post to any of our social pages Instagram, Facebook or Twitter @cameronsseafoodonline, we’ll be sure to show you some love in return 👍