Go Back

Jumbo Lump Crab Meat Quesadilla

Serves 4 


  • 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
  • salt
  • 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


  1. 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.
  2. 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.
  3. Crisp for 1-2 minutes per-side or until the cheese has melted and the tortilla is golden.
  4. Remove the quesadilla from the skillet and cut into wedges. Repeat the above steps for the remaining tortillas, jumbo lump crab meat, and cheese.
  5. Serve your quesadillas with your favorite toppings, sides, and salsas.