Pre-heat your oven to 375 degrees. Line a baking sheet with foil. Spray a wire rack with no-stick cooking spray and place it on top of the prepared baking sheet. Place the bacon on the wire rack. Bake for 25-30 minutes until very brown and crisp. (Keep a close eye on them during the last 5 minutes, peeps. They burn quickly.) Transfer the bacon to a paper towel-lined plate to cool, then chop into small pieces. Briefly set aside.
While the bacon is cooking, whip up your guac. Scoop the flesh from the avocados into a medium bowl. Add the lime and lemon juices and a good pinch of kosher salt. Mash with a fork until relatively smooth. Fold in the sweet corn kernels, onion, and basil leaves. Taste and season with a little extra salt if necessary and plenty of fresh ground pepper. Press some plastic wrap onto the top of your guacamole and briefly set aside.
In a mixing bowl combine the chopped bacon, crab meat, Old Bay, Dijon, Greek yogurt, and basil. Feel free to season with a little salt (be careful though, the bacon and cheese are salty) and fresh ground pepper if you like.
Time to assemble your quesadillas! Warm the tortillas in the microwave for about 10 seconds to make them more pliable. Spread a heaping ¼ cup of the crab mixture on one half of each corn tortillas. Sprinkle each with ¼ cup of Gruyere. Fold the tortillas over to close each quesadilla.
Pre-heat a lightly oiled grill pan over medium heat. When it’s good and hot, add the quesadillas and cook for 2-3 minutes until grill marks appear. Carefully turn them over and cook for another 2 minutes on the second side until the cheese is melted. (Depending on the size of your grill pan, you’ll need to cook your quesadillas in a few batches.)
Transfer your quesadillas to a cutting board and slice each one into three triangles. Serve your ‘dillas topped with a dollop of sweet corn guacamole.