Crab Salad Tostada Recipes

Steps:

• Combine all ingredients in a bowl, adding salt and pepper to taste.
• Serve over tostadas or as filling for pitas.

Steps:

• Mix first 6 ingredients and half the jalapeño peppers in medium bowl.
• Mix mayo and sour cream in small bowl. Finely chop remaining jalapeño peppers; add to mayo mixture.
• Spread about 1 Tbsp. mayo mixture on each tostada shell. Top evenly with crabmeat mixture. Serve immediately.

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.

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.

Steps:

• Description
• On a smooth spring evening, enjoy this dish of orange-crab tostada, creamy tomatillo dressing, mixed greens, and paprika-braised peppers and onions.
• Beer Pairing
• Blue Moon® Spring Blonde Wheat Ale, with its subtle flavors of orange and lemon peel, pairs nicely with seafood dishes.
• Pre-heat the oven to 400 degrees F.
• To make the tomatillo dressing, peel and wash the tomatillos. Roast them in the oven for approximately 20 minutes or until soft and blistering. Put in a food processor or blender; puree with cilantro and sugar, add orange juice and then add mayo. Season with salt and pepper and refrigerate.
• To make the paprika-braised peppers and onions, saute onions in a large saute pan in oil until soft. Add peppers and beans and saute one minute more. Add paprika and orange juice. Cook an additional 30 seconds. Remove from heat and let cool.
• To make the crab mix, mix orange juice, lemon juice, diced paprika-braised peppers and onions, mayo, crumbled Ritz crackers, and crab.
• To assemble, toss mixed greens with dressing and peppers then put into four bowls. Spread each tostada with crab mix. Place atop salad and garnish with orange slices and more paprika-braised peppers and onions.
• Serve additional tomatillo dressing on the side.

Steps:

• Put the onion in a bowl and cover with half the lime juice and a good pinch each of sugar and salt. Leave to soften while you get everything else ready.
• Mix together the crabmeat, spring onions and half the chilli. Season with black pepper and set aside. Mash the avocado with the remaining lime juice, garlic and some seasoning. You can leave it quite chunky or mash it until smooth. Stir in the rest of the chilli.
• Bend each tortilla in half and toast in a toaster for 1 min. Put on 2 plates and top with the salad leaves, then mashed avocado. Finish with the crabmeat and drained pickled onion. Serve with lime wedges for squeezing over.

Steps:

• Place the shredded imitation crab into a glass or porcelain bowl. Plastic or metal are not recommended. Stir olive oil into the crabmeat until well coated, then stir in the cilantro, onion, tomato and serrano peppers. Squeeze the lime juice over everything, and mix well. Season with plenty of salt and pepper. Refrigerate for about 1 hour before serving.

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.