Back to Recipe List
Crab Quesadillas With Fresh Guacamole

Crab Quesadillas With Fresh Guacamole

6 to 8
20 min
10 min


5 radishes

1 small onion

2 fresh jalapenos

4 ripe avocados

1/2 cup fresh cilantro leaves, chopped

1 can diced, fire-roasted tomatoes with mild green chilies, drained

4 tablespoons fresh lime juice

1/2 teaspoon salt

1 tablespoon mayonnaise



8 ounces cream cheese, softened

1/2 cup frozen corn, defrosted

1/2 cup fresh cilantro, chopped

4 scallions, chopped

1/4 cup roasted red peppers, chopped and drained

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1 pound lump crabmeat 

6 flour tortillas (8-10 inch)

1 tablespoon butter, melted


For the guacamole, cut the radishes in half and scoop out most of the white centers with a melon baller. Roughly chop and set aside. Cut the onion into a small dice, then seed jalapenos and finely chop. Next, halve and pit the avocados. Scoop out the flesh into a bowl and coarsely mash with a fork. Stir in radishes, onion, jalapenos, cilantro, diced tomatoes, lime juice, salt, and mayonnaise. Cover and chill.

In a medium bowl, mix softened cream cheese, corn, cilantro, scallions, roasted peppers, black pepper and cayenne pepper. Fold in lump crabmeat and evenly divide the mixture over the tortillas and spread. Fold the tortillas in half, pressing lightly. Brush both sides of each tortilla with butter. Heat a large nonstick skillet to medium high heat, and cook quesadillas in batches about 5 minutes per side, until golden brown. Cut each quesadilla in half and serve with sour cream and prepared guacamole.