Go Back Email Link
+ servings

Mini Crab and Bacon Quesadillas with Sweet Corn Guacamole

Author - Serena Wolf
Prep Time: 10 minutes
Cook Time: 30 minutes
Yields: 8 mini quesadillas/24 bites


  • 4 slices thick-cut bacon
  • 8 ounces lump crab meat
  • 1 teaspoon Old Bay seasoning
  • 1 tablespoon stone ground Dijon mustard
  • 3 tablespoons nonfat plain Greek yogurt
  • 2 tablespoons chopped fresh basil leaves
  • 2 cups grated Gruyere cheese
  • 8 small corn tortillas tortillas

For the Sweet Corn Guacamole:

  • 2 ripe Haas avocados
  • ½ lime juiced
  • ½ lemon juiced
  • Kosher salt
  • 1 ear sweet corn kernels removed
  • 3 tablespoons minced yellow onion
  • 6 fresh basil leaves chopped
  • Fresh ground pepper


  • 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.