Crabmeat and Almond Quesadillas

Oxmoor House
20 wedges.


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10 ounce fresh lump crabmeat, drained
1/2 cup slivered almonds, toasted
1/3 cup minced green onions
1/4 cup mayonnaise
1/2 teaspoon hot sauce
1/4 teaspoon curry powder
1 (2-ounce) jar diced pimiento, drained
8 ounces Brie cheese
10 (8-inch) flour tortillas
Vegetable cooking spray


Combine first 7 ingredients in a medium bowl; stir well. Remove rind from cheese; cut cheese into thin slices, and arrange slices evenly on 5 tortillas. Spoon crabmeat mixture evenly over cheese, and top with remaining tortillas.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add quesadillas, one at a time, and cook 1 to 2 minutes on each side or until lightly browned and cheese melts. Cut each quesadilla into 4 wedges, and serve immediately.

Created date

August 2009

Nutritional Information

Calories 148
Caloriesfromfat 49 %
Fat 8 g
Satfat 2.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6.9 g
Carbohydrate 13.5 g
Fiber 0.0 g
Cholesterol 25 mg
Iron 0.0 mg
Sodium 115 mg
Calcium 0.0 mg