These Crab Rangoon Quesadilla are a quick & simple version of a Chinese restaurant favorite. Tortillas are far less finicky than wonton wrappers and pan fry up to crispy and buttery deliciousness.
Crab Rangoon Quesadilla – All The Flavor & Crispiness Without The Fuss
One of my guilty pleasures is a single, very specific Chinese buffet. There are countless Chinese buffets out there, but only one has its hooks in me. It’s in the next county over, and no matter how far the drive, it’s always worth the travel.
Everything there is hot, fresh and delicious. I love being able to take a little bit of anything and everything. I also love indulging in some of the foods I rarely eat anymore – fried, salty, processed foods. Oh, and sushi. Lots of sushi.
Crab Rangoon is one of my favorite appetizers in any Chinese restaurant and something I rarely make at home. First, I hate deep frying anything. Second, it’s a little fussy to make. I have tried making it in the air fryer & oven – but the texture of the wonton wrapper is lacking.
So when all else fails – make a quesadilla! Crispy, buttery – it works!
Looking for another cheesy, gooey, crispy tortilla appetizer? Check out this Brie Quesadilla recipe! Love all things crab? You’ll fall head over heel with this Maryland Crab Dip !
Ingredients & Instructions
A couple notes on ingredients.
You don’t have to use imitation crab meat if you’re opposed to it. I have made these Crab Rangoon Quesadilla with imitation & real crab. The imitation crab meat version was preferred by all who tried and I have to agree.
If you choose to use real crab, I would suggest adding a tablespoon of sugar to the mixture.
I’ve added mozzarella cheese to the mixture. Straight cream cheese was just too creamy to cut and too messy to hold up in the tortilla.
I use two large burrito style tortillas for this recipe. You’re going to need additional tortillas if you’re using smaller tortillas. You do not want to overfill them.
Serve & Enjoy
Let these quesadilla cool down a few minutes before cutting.
Cut into fourths and serve. I serve this with plum sauce with a bit of Chinese chili paste mixed in for a little spicy kick. I have some friends who have decided they like dipping these into guacamole. (Hey, like a California roll…I guess)
This will be two big servings as an entree, four plus servings as an appetizer.
Hope you enjoy!
Amanda ♥
Crab Rangoon Quesadilla
Ingredients
- 1/2 block softened cream cheese
- 1/2 cup imitation crab meat chopped
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- pinch black pepper
- 2 tablespoon snipped green onions set aside & divided
- 2 tablespoon salted butter divided
- 2 flour tortillas large, burrito style
- plum sauce or plum sauce mixed with Chinese chili paste optional, to serve
Instructions
- Combine cream cheese, chopped imitation crab, mozzarella cheese, lemon juice, garlic powder, salt & pepper in a mixing bowl. Divide mixture in half.
- Heat up a large skillet or griddle over medium/low heat. When cooking surface reaches temp, add butter.
- Lay tortilla(s) flat over butter. (NOTE – if using skillet, you'll make these one at a time. If using griddle or blackstone – you'll make both)
- Add half of mixture to one half of tortilla, leaving about a 1/2 inch space around round edge of tortilla. Sprinkle top of crab/cheese mixture with one tablespoon of green onions.
- Keep tortilla flat until bottom is slightly golden. Fold in half. Continue to lightly pan fry, flipping as necessary, until both sides are golden brown and crispy.
- Remove from heat and rest for a few minutes. Cut into fourths. Serve with plum sauce, plum sauce mixed with Chinese chili paste (my favorite) or guacamole.
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