CRAB TOSTADAS
Provided by Lourdes Castro
Categories Appetizer Quick & Easy Cinco de Mayo Dinner Lunch Mayonnaise Crab Avocado Jalapeño Cilantro Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 14
Steps:
- Prepare the Crabmeat
- Put the crabmeat in a bowl. Pick through it with your fingers to remove any cartilage.
- Combine the Ingredients
- Add the oil, mayonnaise, onion, jalapeño, tomatoes, cilantro, and lime zest and juice to the crabmeat. Using a rubber spatula or spoon, gently fold (or toss) all ingredients until well blended. Season well with salt and pepper.
- Assemble and Serve
- Top each tostada shell with a few slices of avocado, place a generous serving of the crabmeat mixture over it, and garnish with a sprig of cilantro. Serve each with a lime wedge.
CRAB SALAD TOSTADAS
If you can't find tostadas at the store, you can fry your own, or just serve the crab salad and dip with large tortilla chips alongside instead.
Provided by Anna Stockwell
Categories Crab Celery Tomato Mint Jalapeño Lime Juice Dip Avocado Lime Wheat/Gluten-Free Quick & Easy Summer Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toss celery, tomatoes, mint, jalapeño, lime juice, oil, Old Bay, and salt in a large bowl. Gently mix in crab meat.
- Spread tostadas with Creamy Avocado Dip and top with salad. Serve with lime wedges alongside.
CRAB, CHILI, AND AVOCADO TOSTADITOS
Categories Cheese Pepper Shellfish Appetizer Fry Sauté Crab Avocado Winter Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 20
Number Of Ingredients 17
Steps:
- Heat enough vegetable oil in heavy large skillet over medium-high heat to reach depth of 1 inch. Working in batches, add tortillas and fry until crisp, about 45 seconds per side. Transfer to paper towels to drain. (Fried tortillas can be made 1 day ahead. Cool tortillas completely and store in resealable plastic bag at room temperature.)
- Heat olive oil in heavy large skillet over medium heat. Add poblano chilies, bell peppers, onion, garlic, and jalapeño; sauté until just beginning to soften, about 12 minutes. Transfer to large bowl; cool.
- Mix crab, tomatoes, Cotija cheese, pumpkin seeds, cilantro, and lime juice into vegetable mixture. Season with salt and pepper. (Crab mixture can be made 4 hours ahead. Cover and chill.)
- Preheat broiler. Place tortillas in single layer on 2 baking sheets. Top with crab mixture and avocado. Sprinkle with Monterey Jack cheese. Broil until cheese melts, about 30 seconds, then serve.
- *Fresh green chilies that are often called pasillas; available at Latin American markets and some supermarkets.
EASY CRAB TOSTADAS
These are delicious tostadas, my whole family makes them and loves them. My husband doesn't care to much for seafood but always looks forward to eating this.
Provided by jjwilson_1
Categories Crab
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- chop up crab or pull apart with your hands put all ingredients together in a bowel and drench with lemon and salt. Put sour cream on tostada top with crab mixture and top with slices of avocado and any kind of hot sauce if you want.
Nutrition Facts : Calories 386.9, Fat 26.4, SaturatedFat 15.8, Cholesterol 119.5, Sodium 404.6, Carbohydrate 13.8, Fiber 1.8, Sugar 4.6, Protein 24.8
AVOCADO CRAB BOATS
These boats are wonderful with tortilla chips, beans or rice. You can also cover them, pack them on ice, and take them to a picnic or potluck. Straight from the oven or cold, they're always delicious. -Frances Benthin, Scio, Oregon
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat broiler. Place 2 avocado halves in a large bowl; mash lightly with a fork. Add mayonnaise and lemon juice; mix until well blended. Stir in crab, 3 tablespoons cilantro, chives, serrano pepper, capers and pepper. Spoon into remaining avocado halves., Transfer to a 15x10x1-in. baking pan. Sprinkle with cheese and paprika. Broil 4-5 in. from heat until cheese is melted, 3-5 minutes. Sprinkle with remaining cilantro; serve with lemon wedges.
Nutrition Facts : Calories 325 calories, Fat 28g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 427mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 6g fiber), Protein 13g protein.
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