Crab And Brie Quesadilla
Crab and Brie quesadillas combine sweet chili-apple glaze, creamy Brie, and succulent crabmeat for a sophisticated yet approachable appetizer or light meal perfect for entertaining.
Ingredients
- 2 Granny Smith apples
- 1 cup apple cider vinegar ⓘ
- 1/4 cup granulated sugar ⓘ
- 1 tablespoon minced shallots ⓘ
- 1 tablespoon minced seeded jalapeno ⓘ
- 1 teaspoon minced garlic ⓘ
- 1 cup jumbo lump crabmeat ⓘ
- salt ⓘ
- black pepper ⓘ
- 3 tablespoons chopped green onions ⓘ
- 1/4 cup sliced almonds ⓘ
- 4 large flour tortillas ⓘ
- 1 pound Brie cheese ⓘ
- 1/4 cup vegetable oil ⓘ
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a small saucepan, combine the peeled, cored, and chopped apples, apple cider vinegar, granulated sugar, minced shallots, minced seeded jalapeno, and minced garlic to make the chili-apple glaze.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer until the apples are translucent and soft and the vinegar has reduced by half, about 15 minutes.
- Remove from heat and let cool for at least 10 minutes.
- Transfer the cooled mixture to a blender or food processor and puree until smooth, about 1 minute.
- Season the puree with salt and black pepper to taste and set aside.
- Place the crabmeat in a bowl and season with salt and black pepper to taste.
- Add the chopped green onions and toss gently to combine.
- Cover and refrigerate the crab mixture.
- Spread the sliced almonds on a small baking sheet and toast until golden brown, about 15 minutes.
- Remove from the oven and let cool.
- Place the tortillas on a work surface.
- Spread 1/4 cup of the crab mixture evenly over half of each tortilla.
- Place 5 to 6 slices of Brie on top of the crab mixture.
- Fold the remaining half of the tortilla over to form a half-moon shape.
- Heat 2 tablespoons of vegetable oil in a large skillet or griddle over medium heat.
- When the oil is hot, carefully place a folded quesadilla in the skillet.
- Cook for about 2 minutes until golden brown on one side.
- Turn with a spatula and cook for an additional 1 to 2 minutes until golden brown on the second side and the cheese is melted.
- Remove the quesadilla and repeat with the remaining tortillas, adding more oil as needed.
- Cut each quesadilla into 4 triangles.
- Spread 1/4 cup of the chili-apple glaze on each plate.
- Top with the quesadilla triangles.
- Garnish with the toasted almonds and chopped green onions.
Tips & Substitutions
To enhance the flavor, try using fresh crabmeat for a sweeter, more delicate taste. If you're short on time, canned crabmeat can be a substitute but choose a high-quality brand. Additionally, feel free to experiment with other cheeses like mozzarella or pepper jack for a different spin. Ensure the tortillas are warm before filling to prevent tearing.
Serving Suggestions
Serve these quesadillas with a side of fresh salsa or guacamole for added flavor. A crisp green salad pairs well, and you might also consider a light dip like sour cream or Greek yogurt. These quesadillas are perfect for a casual gathering and pair beautifully with Crabbies (An All-Time Favorite!) as an appetizer.
Storage & Reheating
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat until warmed through and crispy, or microwave in short bursts, but be cautious not to overheat to avoid sogginess.
Nutrition & Diet Analysis (per serving)
Each serving of Crab And Brie Quesadilla contains roughly 1098 calories, with 17g protein, 73g carbohydrates, and 85g fat. It is an excellent source of vitamin C (180% of the Daily Value), vitamin A (151% of the Daily Value), and iron (46% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2974mg per serving (129% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the chili-apple glaze ahead of time?
Yes, you can prepare the chili-apple glaze a day in advance. Simply store it in an airtight container in the refrigerator. When ready to serve, warm it slightly on the stove to bring back its flavor and consistency.
What can I use instead of Granny Smith apples?
If Granny Smith apples are unavailable, you can substitute with Honeycrisp or Fuji apples for a sweeter taste. Just keep in mind that the tartness of Granny Smith apples balances the richness of the Brie and crab, so adjust the sugar in the glaze if using sweeter varieties.
How can I make this recipe vegetarian?
To create a vegetarian version, you can replace the crab with sautéed mushrooms or a mixture of vegetables like zucchini and bell peppers. Adding a bit of smoked paprika can help mimic the seafood flavor while still maintaining a delicious quesadilla experience.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).