Spicy Crab, Corn and Artichoke Quesadillas

Published on: Apr 05 2012 by NoBakeLeni

Spicy Crab, Corn and Artichoke Quesadillas  Recipe

Spicy Crab, Corn and Artichoke Quesadillas

-by NoBakeLeni

Low in cheese, high in yum, these quesadillas were just the treat for a Lent-safe meal. While originally I had hunted out a few dip recipes, the whole concoction made a superb, hearty quesadilla-type lunch.

I was honestly shocked at how good it was – considering I’m a cheese heavy quesadilla fan. The dip consistency makes the whole thing stay together perfectly though.

I could eat this ten different ways till Sunday (which is your Easter most likely, unfortunately I’ve got another week of Lent to seafood through for Greek Easter!) There’s nothing to stop you from serving this as a dip on tortilla chips, pita slices, or scoops chips!


Recipe: Spicy Crab, Corn and Artichoke Quesadillas 

Makes about 2 quarts


  • 2 (14-ounce) cans artichoke hearts, drained well & chopped well
  • 1 (12 ounce) can corn kernels
  • 1 cup mayonnaise
  • 6 ounce (3 cups) parmesan cheese (shredded or grated)
  • 2 teaspoon paprika
  • 2 teaspoon crab boil (Old Bay seasoning will work too)
  • 1 lb of preferred prepared or cooked seafood (imitation crab meat for me!)
  • Tortillas (corn or preferred type)


Preheat oven to 350.

After chopping your artichoke hearts (oh the humanity!) combine all of your ingredients together in a bowl, about 2 quarts large. Lay out your tortilla shells, top with a heaping helping of mix, and place on the top rack of the oven. After about two minutes, when the filling is starting to bake, add tops and let crisp up.  I love a crispy tortilla – which corn ones will crisp very well – but you can certainly bake yours to be a bit softer.

Extra queso mix? Fill an oven safe bowl, heat oven, and have your own personal dip with crispy brown top after 20-30 minutes.

Spicy Crab, Corn and Artichoke Dip  Recipe

Crazy for dip? Me? Yes. I go totally cheesy over it.

Filed under: comfort food, cutting the fat