Crab Tostadas

Recipe

Main Dish
Crab Tostadas

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Recipe Data

4
Servings
15min
Prep
25min
Total

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Description

This crab salad is topped with an avocado and jalapeno salsa. 

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Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
3roma tomatoes, seeded and chopped
¼ c.red onion, thinly sliced
¼ c.fresh cilantro, chopped, plus additional for garnish
¼ c.Hy-Vee frozen corn kernels, thawed
1 tsp.fresh jalapeno, finely chopped
1 tsp.lime zest
2 tbsp.fresh lime juice
1 tbsp.olive oil mayonnaise
8 oz.fresh lump crab meat, picked over for shell fragments
Hy-Vee salt, to taste
Hy-Vee ground black pepper, to taste
8(9-inch each) gluten-free yellow corn tortillas
1 tbsp.Gustare Vita olive oil
1avocado, pitted, peeled, and cubed
Lime wedges, for garnish

Things To Grab

  • Baking sheet
  • Aluminum foil
  • Medium bowl
  • Silicone pastry brush

Directions

  1. Preheat oven to 400 degrees. Line a baking sheet with foil; set aside.

  2. Combine tomatoes, red onion, 1/4 cup chopped cilantro, corn, jalapeno pepper, lime zest and juice, and mayonnaise in a bowl. Gently fold in crab meat. Season to taste with salt and black pepper.

    Hyvee Culinary Expert Tip
    Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
    Hy-Vee Test Kitchen
  3. Place tortillas on prepared baking sheet. Brush with oil. Bake for 8 minutes or until golden brown, turning once halfway through. 

  4. Spoon crab mixture on each tortilla; top with avocado. Garnish with additional cilantro and lime wedges, if desired. 

Nutrition facts

Servings

330 Calories per serving
2 tostadas

Amounts Per Serving

  • Total Fat: 11g
  • Cholesterol: 40mg
  • Sodium: 250mg
  • Total Carbohydrates: 43g
  • Protein: 17g

Daily Values

0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 8%

Recipe Source:

Hy-Vee Balance December 2018