Print Recipe
Crab and Avocado Quesadilla
Stuffed with luscious, sweet lump crab, this quesadilla is the perfect vehicle for the creamy avocado partnered with a zingy chipotle aioli and fresh pico de gallo. Served warm on a crispy, toasty flour tortilla.
Crab and Avocado Quesadilla
Servings
guests
Ingredients
Pico de Gallo (Yield: 2 cups)
Chipotle Aioli (Yield: 1 1/4 cup)
Servings
guests
Ingredients
Pico de Gallo (Yield: 2 cups)
Chipotle Aioli (Yield: 1 1/4 cup)
Crab and Avocado Quesadilla
Instructions
Pico de Gallo:
  1. Combine all ingredients in bowl, gently mix.
Chipotle Aioli:
  1. Whisk together all ingredients in mixing bowl.
To Assemble:
  1. In a small bowl, gently fold together the crab meat, avocado, scallions, and pepper.
  2. Heat a flat grill pan or skillet over medium heat. Coat pan with the olive oil. Lay tortillas on pan and cover each with 3 oz. of cheese. Then place half the crab mixture over each. Fold each tortilla in half and continue to cook for 3­5 minutes on each side until cheese is melted.
  3. Cut each quesadilla in four pieces. Serve with Chipotle Aioli, Pico de Gallo, and sour cream on the side.
Recipe Notes

Recipe by Moss Beach Distillery, Moss Beach, Calif. with California Avocado Commission