Alaska Crab and Artichoke Quesadilla

Serves: 4 Source: Alaska Seafood Marketing Institute
Prep Time: 15 minutes Cook Time: 15 minutes


All you do:

  1. Rinse frozen Alaska Crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Discard towels. Steam or boil frozen crab in a large pot for 6 to 8 minutes, until heated through. When cool, use kitchen shears to cut the shells open and remove crabmeat. Chop or shred meat, if desired.
  2. Melt butter in 10- to 12-inch nonstick pan over medium heat. Add jalapeƱo and stir. Cook for 1 minute. Add crabmeat and warm through. Stir in lemon juice; remove from pan and keep warm.
  3. Wipe out pan; turn heat down to medium-low. In pan, add one tortilla, then layer 2 tablespoons cheese, 3 to 4 oz. crabmeat, one-fourth of the artichokes and Piquillo peppers, 1 tablespoon each of the parsley and chives and another 2 tablespoons cheese. Top with another tortilla, then place a plate (or smaller pan) over the quesadilla. Cook for 2 to 3 minutes on each side, until cheese melts and tortilla is browned. Cut in quarters to serve. Repeat for remaining quesadillas.
  4. Cook's Tip: Alaska Crab is already fully cooked, so thawed crab legs may be shelled without steaming or boiling.

Alaska Crab and Artichoke Quesadilla

Nutrition information per serving:

Calories: 681
Fat: 30g
Sodium: 1498mg
Carbohydrate: 61g
Protein: 42g
Cholesterol: 135mg
Saturated Fat: 14g
Dietary Fiber: 11g


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