Crab Quesadillas with Spinach

This crab quesadillas recipe is so easy. It is piled high with crabmeat and has a perfect amount of spinach. And since you use canned crab meat, it can be eaten year round. Which I do!

I love crab meat. Christopher only likes it. But he loves quesadillas and will happily eat these.

So it is a win-win. I get my crab meat fix as well as my Mexican food craving satisfied and he gets to eat a yummy quesadilla.

I love these quesadillas because not only is there a lot of crab meat piled in the tortilla but the cheese and spinach complements it so wonderfully.

Wait til you see how easy and yummy this crab quesadilla is!!

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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 really like how smooth and mild the taste is and it melts like a dream.
• I also cut up pre-washed baby spinach just because I like the spinach in smaller bites, but you can use as is.
• One of my best purchases was my cast iron wok I got 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. I actually got a second wok at a thrift store and if you want to read how it came about and the ridiculously low price I paid, click here.

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. 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

Heat a sauté pan on medium low. Once it has heated up, spritz a small amount of cooking spray in it.

Step four

Add a tortilla, one piece of muenster cheese and some Mexican cheese and cover the pan so the cheese melts faster.

Step five

Open the crab meat can. (Whenever I do, I image a beautiful chord being played on the piano.)

There is a lot of meat in that can. I used some for the quesadillas and the rest for sandwiches.

Step six

Add as much as you want to the tortilla.

Step seven

Add as much of the spinach as you want and recover the pan.

Step eight

After a minute, check the bottom of the tortilla and once it is browned, fold the tortilla 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

• Mushroom quesadillas
• Pork tostadas
• Sour cream enchilada sauce

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

This spinach crab quesadillas are so delicious and satisfying.

5 from 4 votes

Print Pin Rate

Course: Main Dish

Cuisine: Mexican

Keyword: crab quesadillas, seafood quesadillas

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 1 quesadilla

Calories: 396kcal

Author: Elaine Benoit

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

Equipment

wok

sauté pan

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Notes

I only made one quesadilla, but you can make as many as you want!!

Helpful tips

• I use both Mexican cheese and muenster in this recipe. You can omit the muenster if you like but I really like how smooth and mild the taste is and it melts like a dream.
• I also cut up pre-washed baby spinach just because I like the spinach in smaller bites, but you can use as is.
• One of my best purchases was my cast iron wok I got 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. I actually got a second wok at a thrift store and if you want to read how it came about and the ridiculously low price I paid, click here.

Nutrition

Serving: 1quesadilla | Calories: 396kcal | Carbohydrates: 27g | Protein: 26g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 560mg | Potassium: 2059mg | Fiber: 8g | Sugar: 2g | Vitamin A: 32000IU | Vitamin C: 99.6mg | Calcium: 492mg | Iron: 10.5mg

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