Alaska Crab & Artichoke Quesadilla

Alaska Crab & Artichoke Quesadilla

Courtesy of Alaska Seafood Marketing Institute 4 Servings • 15 Min. Prep Time • 15 Min. Cook Time
12-16 oz. Alaska crabmeat (from 2-3 lbs. Alaska King, Snow or dungeness crab)
1 Tbsp. butter
1 large jalapeno pepper, seeded and minced
1 Tbsp. fresh lemon or lime juice
8 medium (8 to 9-in.) flour tortillas
8 oz. smoked Gouda or pepper Jack cheese, shredded
1 (10 oz.) jar artichokes, drained and quartered
4 oz. bottled or canned Piquillo peppers, drained and sliced
1/4 c. chopped parsley
1/4 c. chopped chives


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 min., 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-in. nonstick pan over medium heat. Add jalapeño and stir. Cook for 1 min. 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 Tbsp. cheese, 3 to 4 oz. crabmeat, one-fourth of the artichokes and Piquillo peppers, 1 Tbsp. each of the parsley and chives and another 2 Tbsp. cheese. Top with another tortilla, then place a plate (or smaller pan) over the quesadilla. Cook for 2 to 3 min. on each side, until cheese melts and tortilla is browned. Cut in quarters to serve. Repeat for remaining quesadillas.

Cook's Tip: Alaska Crab is already fully cooked, so thawed crab legs may be shelled without steaming or boiling.


Calories: 681; Total Fat: 30g; Saturated Fat: 14g; Cholesterol: 135mg; Total Carbs: 61g; Fiber: 11g; Protein: 42g; Sodium: 1498mg;