- 1/2 cup lump crab meat
- 1 tsp jalapeno, diced finely
- 1 tsp red onion, diced finely
- 2 tsp cilantro
- Juice from 1/2 a lime
- Sea salt and freshly cracked pepper, to taste
- Dash of cumin
- 2 fresh corn tortillas
- Jack cheese, shredded
- Homemade guacamole
Note: If you are using par-cooked tortillas, cook them in a hot skillet for 30 seconds on each side before preparing your quesadilla.
Combine the crab meat, jalapeno, red onion, cilantro, lime juice, sea salt, freshly cracked pepper, and cumin together in a bowl and gently mix.
Heat a skillet over medium heat. Place a corn tortilla in the skillet then sprinkle a bit of cheese; then add the crab mixture followed by a little more shredded cheese.
Place the other tortilla on top and cook for 3-4 minutes on each side or until golden brown. Remove from the skillet and let cool for a minute before slicing. Serve with fresh guacamole. Enjoy.