What’s for dinner? We’ve partnered with the Massachusetts Division of Marine Fisheries and fourth-generation fishmonger Laura Foley Ramsden to bring you delicious inspiration for preparing local seafood. Today, we’re celebrating the flavors of New England with a crispy, melty Jonah Crab Quesadilla! Sweet, locally caught Jonah crab is folded into a creamy filling of goat cheese, Monterey Jack, and green chiles, then seared until golden brown. Served with a tangy sour cream dipping sauce, it’s the perfect summer dish—easy to make, packed with coastal flavor, and ideal for sharing.
Whether you’re using fresh-picked claws or pre-cooked meat from your local fish market, Jonah crab is a sustainable, delicious crustacean that brings a taste of the sea to your table.
Ingredients
Serves 2
For the Quesadilla:
- ½ lb Jonah crab meat, cooked and picked clean
- 2 teaspoons mayonnaise
- 2 ounces goat cheese, softened
- 1½ cups shredded Monterey Jack cheese
- ¼ cup chopped green chiles (canned or fresh)
- 2 large flour tortillas
- 1–2 tablespoons canola oil, for pan-frying
For the Dipping Sauce:
- ⅓ cup sour cream
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon fresh lime juice (about ½ lime)
- Dash of Tabasco (or more to taste)
- Pinch of salt
Instructions
- Make the Filling.
In a medium bowl, combine the Jonah crab meat, mayonnaise, goat cheese, Monterey Jack cheese, and chopped green chiles. Stir until the mixture is evenly blended. - Assemble the Quesadilla.
Lay one tortilla flat and spread the crab mixture evenly across the surface. Top with the second tortilla, pressing gently to seal. - Make the Dipping Sauce.
In a small bowl, mix the sour cream, chopped cilantro, lime juice, Tabasco, and a pinch of salt. Stir until smooth. Taste and adjust seasoning as desired. Set aside or refrigerate until serving. - Cook the Quesadilla.
Heat the canola oil in a nonstick skillet over medium heat. Carefully place the quesadilla in the pan and cook for 2 to 2½ minutes per side, or until both sides are golden brown and the cheese is melted. - Slice and Serve.
Transfer the quesadilla to a cutting board and slice into wedges. Plate with a side of dipping sauce and garnish with a wedge of lime and extra cilantro, if desired.
Jonah crab is an underappreciated gem of the Northeast—sweet, sustainable, and perfect for casual dishes like this. Whether you’re serving this as a festive appetizer or a satisfying main, it’s a flavorful way to celebrate the season.
Tried this recipe? Share your photos and variations with us!
