Crab Quesadilla

Rudi's Gluten-Free Bakery Logo

Courtesy of Rudi's Gluten-Free Bakery



Crab Quesadilla


  • 3/4 cup cooked and chopped crabmeat (If using canned crabmeat, double check the label to ensure it is gluten-free)
  • 1/2 cup Monterey jack cheese, shredded & divided
  • 1/4 cup cheddar cheese, shredded
  • 1 avocado
  • 1 lime
  • 1 green onion, thinly sliced
  • 1 cup of chopped cilantro
  • 1 Serrano pepper
  • 1 jalapeño pepper
  • 1 red bell pepper
  • 1/2 Tbsp. garlic, minced
  • Rudi’s Gluten-Free Spinach Tortilla
  • 4 Tbsp. butter or olive oil or both!

Sriracha Wasabi Sour Cream

  • 1/2 tsp. wasabi
  • 1 Tbsp. gluten-free Sriracha
  • 1 cup sour cream


  1. Chop and sauté red pepper, Serrano pepper and jalapeño pepper together on med-high heat with olive oil or butter.  Add minced garlic towards the end of the sauté and reduce to med/med-low heat.
  2. Combine crabmeat, Monterey Jack cheese, mozzarella cheese, cheddar cheese, green onions and garlic in medium bowl; squeeze 1/2 of lime over ingredients and mix well.
  3. Spread about 1/2 cup mixture and sliced avocado onto 2 tortillas; sprinkle evenly with remaining Monterey Jack cheese.
  4. Top with remaining tortillas.
  5. Melt 1 tablespoon of butter on cast iron griddle over medium-high heat.
  6. Add one quesadilla; cook for 2 minutes on each side or until golden brown.
  7. Repeat.
  8. Cut each into six wedges.
  9. Serve with Sriracha Wasabi sour cream for dipping.

<< Back to Recipes


Advertise with us

  • CrunchMaster: Happy, Healthy, & Gluten-Free
  • Allergic Living 10 dollars off
  • Three Bakers Gluten-Free: Find Your New Fave
  • Bake Freely
  • Rudi's Gluten-Free Recipes
  • Blue Diamond Gluten-Free Nut Thins
  • Gluten-Free Resource Directory