Crab Quesadillas with Spinach
If you’re looking for a delicious and easy-to-make dish that will satisfy your taste buds, these crab quesadillas are the perfect choice! Packed with ooey gooey melty cheese, spinach, and succulent crabmeat, each bite is riches in flavor.
I don’t know about you, but I love quesadillas! And this crabmeat version is one of my favorites because the flavor of this quesadilla is so good. Something about the combination of the crab with the cheese and spinach makes me seriously happy!
It also satisfies my Mexican food craving – at least for a day or two. Hehe.
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Tips
- I use both Mexican cheese and muenster in this recipe. You can omit the muenster if you like, but I like how smooth and mild the taste is, and it melts like a dream.
- What I love about Mexican cheese is that it combines Monterey Jack cheese, cheddar, Asadero, and Queso quesadilla cheese.
- Spinach goes well with crab so I use pre-washed baby spinach. I like to cut the spinach in smaller bites, but you can use it as is.
- If you don’t like spinach. Here are a few great additions: fresh cilantro, green onion, scallions, cooked red bell pepper, cooked onion, and pieces of tomato.
- One of my best purchases was my cast iron wok from Le Creuset. I sauté all my veggies in this pan and never would be without it. But if you don’t have a regular wok, just use a sauté pan instead.
How to make spinach and crab quesadillas
Pre-step
Get a sauté pan and/or wok. I use a cast iron skillet but stainless steel will work as well.
Step one
Gather the ingredients – canned crab meat (or freshly cooked), shredded Mexican cheese, muenster cheese, baby spinach, and tortillas.
Step two
Heat a sauté pan or wok on medium heat. Once it heats up, add olive oil and once that shimmers, add the spinach and sauté for 3 – 5 minutes or until it wilts.
Perfect.
Step three
Open the crab meat can and drain it as well as you can.
There is a lot of meat in that can. I used some for the quesadillas and the rest for sandwiches.
Step four
Heat a sauté pan on medium-low. Once it has heated up, spritz a small amount of cooking spray.
Step five
Add a tortilla, one piece of muenster cheese, and some Mexican cheese. Cover the pan so the cheese melts faster.
Step six
Add as much crabmeat as you want to the tortilla.
Step seven
Add as much of the spinach as you want and cover the pan again.
Step eight
After a minute, check the bottom of the tortilla and once it is golden brown, fold the tortilla in half, cut it in half, and plate it.
I add some refried beans, salsa, more cheese if I want it, and some chips.
Doesn’t that look yummy?
Let’s look at it from a closer perspective.
I couldn’t wait any longer so I had to take a bite.
I hope you enjoyed this spinach and crab quesadillas recipe.
It is sooooo good!
Other Mexican food goodies
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Spinach and Crab Quesadillas
Ingredients
- 1 tablespoon olive oil
- 12 ounces baby spinach (cut into smaller pieces)
- .16 teaspoon salt (to taste)
- 2 ounces crabmeat (or more drained)
- 1 pieces muenster cheese (optional – but it is very creamy)
- 1 tablespoon Mexican cheese
- 1 flour tortilla (fajita size)
- olive oil cooking spray
Instructions
- Heat wok or sauté pan on medium. Once it heats up and add olive oil and once it shimmers, add spinach and salt and sauté for 3 – 5 minutes
- Heat another sauté pan (or same one) on medium/low, add cooking spray and add a flour tortilla, muenster cheese and Mexican cheese. Cover and let cheese melt
- Add crabmeat and spinach, re-cover pan and once the flour tortilla browns, fold it over
- Plate and cut in half
- Eat
- Smile
- Enjoy
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Helpful tips
- I use both Mexican cheese and muenster in this recipe. You can omit the muenster if you like, but I like how smooth and mild the taste is, and it melts like a dream.
- What I love about Mexican cheese is that it combines Monterey Jack cheese, cheddar, Asadero, and Queso quesadilla cheese.
- Spinach goes well with crab so I use pre-washed baby spinach. I like to cut the spinach in smaller bites, but you can use it as is.
- If you don’t like spinach. Here are a few great additions: fresh cilantro, green onion, scallions, cooked red bell pepper, cooked onion, and pieces of tomato.
- One of my best purchases was my cast iron wok from Le Creuset. I sauté all my veggies in this pan and never would be without it. But if you don’t have a regular wok, just use a sauté pan instead.
Nutrition
From lighting up stages with her BA in theater to crafting delightful dishes and cocktails, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
What a simple recipe! Love it!
Thank you Suzy!!
My sisterinlaw lives in Alaska and sends us crab legs when they get them from the local fisherman. This is a fun way to use crab. Id never thought of using it for a quesadilla!
Thanks Michele! I wish your sister-in-law was my sister-in-law! 😉
I absolutely love crab, but I never know what to do with it when I’ve got a tin at home! You’ve given me the perfect healthy lunch recipe to use it in now, though. Thanks!!
Me too Nicola!! Yay!
I grew up eating Maryland-style blue crabs and still enjoy lump crabmeat as a snack with a litle Old Bay, but I never thought about adding to a quesadilla! Sounds like something I’ll have to try!
You won’t be disappointed Rebecca!!
I eat a quesadilla for lunch almost every day, this looks like a great way to spice up my lunch routine!
I could too Cricket!
This looks fab! ? You know, I had never really eaten Mexican food until my first trip to the States many years back now. We had Mexican food in Aus at the time but it was some horrible fusion cuisine. Not the lovely fresh flavours you get in actual, gorgeous Mexican food. Happily we’ve improved on it enormously over here!
Gabby! I know what you mean about fusion cuisine. I was up in Vermont and this Chinese food place was so bizarre!
These look so good. I love quesadillas, too!!
Chris! yes!! I knew I like you for some reason!
Spinach + Crab = a huge heck yes in my book !
Hehe GiGi!
Looks awesome Elaine, I told you that there’s no proper Mexican restaurant in my area, with your recipe I can make my own Mexican Fiesta Ay Ay Ay! 🙂
Hehe Patty!! Thanks!
Oh, Elaine, I LOVE this recipe! I am totally addicted to Mexican food and totally in love with crab! I’m giving this one a try ASAP! Thanks for the inspiration!
You’re welcome Beth! Thank you!!