These crispy, golden quesadillas transform the familiar flavors of crab rangoon into an easy appetizer or light meal. Flour tortillas are filled with imitation crab, cream cheese, Monterey Jack, green onions, garlic, and a touch of sweetness, then cooked in butter until crisp outside and warm and creamy inside.

A cool sweet chili crema with lime and adjustable heat provides a bright, tangy contrast to the rich filling.

Yield: 4 quesadillas
Preparation Time: 15 minutes
Cooking Time: 25 to 35 minutes
Total Time: 40 to 50 minutes

Ingredients

Sweet Chili Crema

• 1/2 cup sour cream
• 1/4 cup sweet chili sauce
• 1 teaspoon sriracha, plus more to taste
• 1 teaspoon freshly squeezed lime juice

Crab Rangoon Filling

• 8 ounces imitation crab, finely chopped or shredded
• 8 ounces cream cheese, softened
• 2 ounces Monterey Jack cheese, freshly shredded
• 2 green onions, finely chopped
• 1 1/2 teaspoons low-sodium soy sauce
• 1 teaspoon powdered sugar
• 1 teaspoon garlic powder

Quesadillas

• 4 large 10-inch flour tortillas
• 1 tablespoon unsalted butter, divided, plus more as needed

Preparation

1. To prepare the sweet chili crema, combine the sour cream, sweet chili sauce, sriracha, and lime juice in a small bowl. Stir until smooth and thoroughly combined.
2. Taste the crema and add additional sriracha, if desired. Cover and refrigerate while preparing the quesadillas.
3. Place the imitation crab, softened cream cheese, Monterey Jack cheese, green onions, soy sauce, powdered sugar, and garlic powder in a medium mixing bowl.
4. Fold the ingredients together until the crab and seasonings are evenly distributed throughout the cream cheese. Avoid overmixing the filling into a completely smooth paste; small pieces of crab should remain visible.
5. Divide the filling evenly into four portions.
6. Lay one tortilla on a clean work surface. Spread one portion of the filling over one half of the tortilla, leaving a 1/2-inch border around the edge. Repeat with the remaining tortillas and filling.
7. Fold the unfilled half of each tortilla over the filling and press gently to close.
8. Place a large induction-compatible skillet on the Control Freak induction cooker. Select Pan Control mode, set the temperature to 325°F, and allow the skillet to preheat completely.
9. Add approximately 1 teaspoon of the butter, or just enough to lightly coat the surface of the skillet. When the butter has melted and begun to foam, place one quesadilla in the skillet.
10. Cook for 3 to 4 minutes, or until the underside is evenly golden brown and crisp.
11. Carefully turn the quesadilla with a wide spatula. Cook for an additional 3 to 4 minutes, or until the second side is golden brown, the Monterey Jack is melted, and the filling is heated throughout.
12. Transfer the cooked quesadilla to a cutting board.
13. Wipe any browned butter solids from the skillet with a folded paper towel held securely with tongs. Allow the Control Freak to return to 325°F before cooking the next quesadilla.
14. Repeat with the remaining quesadillas, adding only enough fresh butter to lightly coat the skillet before cooking each one.
15. Allow the quesadillas to rest for 2 minutes so the filling can set slightly.
16. Cut each quesadilla into 3 or 4 wedges. Serve immediately with the chilled sweet chili crema.

Cook’s Notes

• Imitation crab provides the mild sweetness and firm texture commonly associated with restaurant-style crab rangoon.
• Thoroughly soften the cream cheese before mixing. Cold cream cheese will be difficult to combine evenly with the other ingredients.
• Finely chop or shred the imitation crab so the filling spreads evenly and the finished quesadillas are easier to slice.
• Do not overfill the tortillas. Excess filling may escape when the quesadillas are turned or sliced.
• Cook the quesadillas in Pan Control mode at 325°F. Allow the skillet to return to the set temperature before beginning each batch.
• A heavy stainless-steel, carbon-steel, or cast-iron skillet will provide the most even browning.
• If the tortillas brown before the filling becomes thoroughly heated, reduce the Control Freak temperature to 315°F and extend the cooking time slightly.
• Use only enough butter to lightly coat the cooking surface. Excess butter may make the tortillas greasy.
• Wipe away accumulated browned butter solids between batches before adding fresh butter. This prevents the later quesadillas from developing scorched spots or a bitter flavor.
• The sweet chili crema may be prepared up to 24 hours in advance and refrigerated in a covered container.
• The crab rangoon filling may also be prepared up to 24 hours in advance. Refrigerate it in an airtight container, then allow it to stand at room temperature for approximately 15 minutes before assembling the quesadillas. Refrigerated filling may require a slightly longer cooking time.

Air-Fryer Variation

1. Preheat the air fryer to 375°F.
2. Assemble the quesadillas as directed and lightly brush both sides with melted butter.
3. Secure each folded quesadilla with 1 or 2 toothpicks to prevent the tortilla from opening during cooking.
4. Place the quesadillas in the air-fryer basket in a single layer. Work in batches as necessary.
5. Air-fry for 5 to 7 minutes, turning halfway through cooking, until the tortillas are golden brown and crisp and the filling is heated throughout.
6. Allow the quesadillas to rest for 2 minutes. Remove the toothpicks before slicing and serving.

Serving Suggestions

• Serve as a party appetizer with the sweet chili crema in a small bowl for dipping.
• Garnish the platter with thinly sliced green onions, toasted sesame seeds, or fresh cilantro.
• Serve with an Asian-inspired cucumber salad to provide a cool, crisp contrast.
• Pair with vegetable fried rice or a lightly dressed cabbage slaw for a more substantial meal.
• Offer additional sweet chili sauce and sriracha at the table for guests who prefer more sweetness or heat.

Beverage Suggestions

• Serve with a crisp lager, Japanese rice lager, or light pilsner.
• Pair with a dry or off-dry Riesling to complement the sweet and spicy flavors.
• A chilled Sauvignon Blanc provides refreshing acidity against the creamy filling.
• For a nonalcoholic option, serve with jasmine iced tea, lime sparkling water, or a lightly sweetened ginger-lime cooler.