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Seafood Quesadillas


When I was in my teens, my family lived in Evansville, Indiana. My mom and I would frequent a chain of Tex-Mex restaurants (they called themselves Mexican) called La Hacienda. My favorite dish there was their seafood enchiladas, which were basically fake crabmeat rolled up in a flour tortilla and covered with a cheesey dairy sauce and sour cream. They were really good!!!!

Last week I happened to see this recipe (which I slightly adjusted) in a magazine advertisement for TransOcean Crab Classic. I gave it a try and I was happy because these quesadillas are very similar to the flavor I remember of those seafood enchiladas I loved so much.

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Rate this recipe 4.2/5 (45 Votes)


  • 1 cup onion, chopped
  • 10 twists of the pepper mill
  • Salt to taste
  • A couple of shakes of red pepper flakes
  • A good handful of fresh cilantro, chopped
  • 2 tablespoons lemon or lime juice
  • 10 ounces fake crab meat, chopped
  • Cheddar and Monterrey Jack cheese


Servings 6
Adapted from


Step 1

Sautee the onions, salt, pepper, and red pepper flakes. Add them to a bowl with the seafood, citrus, and cilantro. Mix to combine.

Heat up a pan. When it's good and hot, coat it with spray oil (I used olive oil spray), and place the cheese-covered tortilla on the bottom. Top it with the seafood mixture.

Then add more cheese on top and another tortilla. Spray the oil on the top of the tortilla.

When the bottom tortilla is golden brown, flip over and brown the other side.

Place on a cutting board and cut your quesadilla into triangles. I do a cut across the middle, and then two across the diagonal, making 6 triangles.

I bet these quesadillas would be awesome with a mango salsa. But I just ate them plain.
This recipe makes 4-6 quesadillas (depending on how much seafood you use).


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