Crab Quesadillas with Mango Salsa

Introduction

The filling mixes lump crabmeat with mascarpone and cilantro, then bakes between 6-inch tortillas until the outside turns golden in about 10 minutes. The mango salsa needs at least 2 hours to chill, which gives the lime juice time to pull the diced mango, tomato, and red pepper together. You get a fast seafood dinner once the salsa is ready, and the components also work well for make-ahead lunches.

Recipe Details

• Prep Time: 2 hours 25 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 40 minutes
• Servings: 6

Ingredients

Salsa

• 2 cups fresh mango, diced fine
• 1 cup plum tomato, diced fine
• ¼ cup sweet red pepper, minced
• 3 tbsp fresh lime juice
• 1 tbsp fresh cilantro, chopped fine

Quesadilla

• 1 lb. lump crabmeat
• 1 package of 6-inch round flour tortillas
• 1 medium green bell pepper, cut into thin strips
• 1 medium red bell pepper, cut into thin strips
• ½ ea. red onion, cut into strips
• 1 tbsp olive oil
• 8 oz mascarpone cheese
• ¼ tsp cayenne pepper
• ¼ cup cilantro, finely chopped
• 1 cup Monterey Jack cheese, shredded
• Cooking spray or vegetable oil

Instructions

Salsa

1. Combine all ingredients together.
2. Chill for at least 2 hours before serving.

Quesadillas

1. Preheat the oven to 450 °F (230 °C).
2. Heat the olive oil in a frying pan. To that, add the onions and peppers. Cook for about 5 minutes or until onions are translucent.
3. Meanwhile, sift through the crab meat and remove any shell fragments. Stir into the crab the marscapone cheese, cayenne pepper, and cilantro. Mix well.
4. Spray half of the tortillas with cooking spray. Lay them flat (sprayed side down) on baking sheets.
5. Add equal portions of the crab meat and then equal portions of the onions and peppers. Sprinkle with the Monterey Jack cheese.
6. Place the remaining tortillas on top and spray with cooking spray.
7. Bake for about 10 minutes or until golden in color.
8. After removing from the oven, allow to sit for a minute. Then, cut each tortilla into quarters.
9. Serve with mango salsa (recipe follows).

Variations

• Replace the lump crabmeat with chopped cooked shrimp for a firmer bite and a slightly sweeter seafood flavor.
• Swap the mascarpone cheese for cream cheese if you want a tangier filling that holds a little more firmly once baked.
• Use whole wheat flour tortillas instead of standard flour tortillas for a nuttier flavor and a slightly sturdier texture.
• Replace the Monterey Jack cheese with low-moisture mozzarella for a milder finish and a stretchier melt.
• Change the sweet red pepper in the salsa to finely minced jalapeño if you want sharper heat and less sweetness in the topping.

Tips for Success

• Dice the mango and tomato fine so the salsa stays spoonable and does not slide off the quesadilla.
• Check the crab meat carefully for shell fragments before mixing in the mascarpone cheese.
• Cook the onions and peppers just until the onions turn translucent; if they stay too crisp, the filling feels bulky.
• Keep the crab mixture and the onion-pepper mixture in even portions across the tortillas so the quesadillas bake and cut cleanly.
• Pull the quesadillas when the top tortillas are golden and the cheese has melted; waiting too long can dry out the crab.

Storage and Reheating

Store the mango salsa and quesadillas separately in airtight containers. Keep both in the fridge for up to 3 days.

For longer storage, freeze the baked quesadillas only, wrapped tightly and placed in a freezer-safe container or bag, for up to 1 month. The salsa does not freeze well because the mango and tomato soften too much after thawing.

Reheat quesadillas in a 375 °F oven for 8 to 10 minutes on a baking sheet, or in a dry skillet over medium heat until hot and crisp again. You can use the microwave for 30 to 60 seconds, but the tortillas will soften instead of crisping.

FAQ

Can you make the mango salsa ahead of time?

Yes. It benefits from the 2-hour chill and can be made up to 1 day in advance, though the tomato will release more liquid as it sits.

Can you cook the quesadillas on the stovetop instead of baking them?

Yes. Cook them in a lightly oiled skillet over medium heat for a few minutes per side until the tortillas are browned and the cheese melts.

Can you use imitation crab instead of lump crabmeat?

You can, but the filling will taste sweeter and less delicate. Chop it before mixing so it spreads more evenly with the mascarpone.

How do you keep the quesadillas from getting soggy?