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Crab Tostadas

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Ingredients
  Oil 2 Cup (32 tbs) (For Deep Frying)
  9 inch flour tortillas 4
  Mayonnaise 3 Tablespoon
  Dairy sour cream 3 Tablespoon
  Mild green taco sauce 3 Teaspoon (Or To Taste)
  Fresh crabmeat/1 (6-ounce) can crabmeat, drained 1⁄2 Pound
  Shredded lettuce 3 Cup (48 tbs)
  Green onions 4 , sliced
  Tomato 1 , diced
  Avocado 1 , diced
  Sliced ripe olives 1⁄3 Cup (5.33 tbs)
  Shredded monterey jack cheese/Cheddar cheese 2 Ounce (1/2 Cup)
  Dairy sour cream 1 Cup (16 tbs)
  Mild green taco sauce 1 Cup (16 tbs) (If Desired)
Directions

Pour oil 2 to 3 inches deep into a wok, deep-fryer or heavy saucepan.
Heat to 370F (190C) or until a 1-inch cube of bread turns golden brown in 50 seconds.
Holding a ladle in center of tortilla to form a cup, fry 1 tortilla in hot oil until crisp and golden brown.
Drain on paper towels; repeat with remaining tortillas.
In a small bowl, combine mayonnaise, sour cream and 2 to 3 teaspoons taco sauce or to taste.
Flake crabmeat into a separate bowl; remove cartilage.
Add shredded lettuce and green onions.
Toss mayonnaise mixture with crab mixture.
Spoon crab mixture into center of tortilla cups.
Top each with a sprinkling of tomato, avocado, olives and cheese.
Spoon a dollop of sour cream on top of each.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Seafood

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