Lump Crab Meat Tostadas Recipes

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CRABMEAT TOSTADAS



Crabmeat Tostadas image

All you need is a little lime juice, cilantro and chili pepper for this crabmeat tostada topping. Corn makes a nice addition too, but at this time of year it will have to come from the freezer.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 10m

Yield 6 main-dish servings or 10 appetizer servings.

Number Of Ingredients 11

1 pound cooked crabmeat, picked over for shells
1 to 2 jalapeño or serrano chilies, seeded if desired and minced
4 scallions, white and light green parts, sliced thin or minced
1/2 pound tomatoes, finely diced (optional; omit if good tomatoes are not available)
2/3 cup corn kernels (fresh or thawed frozen), steamed for 5 minutes
1/4 cup chopped cilantro
1/4 cup fresh lime juice (more to taste)
2 tablespoons extra virgin olive oil (optional)
Salt to taste
9 corn tortillas, cut into quarters or halves and toasted in the microwave
Sliced radishes (optional)

Steps:

  • Toss together all of the ingredients except the tortillas and radishes. If desired, warm through in a pan over medium heat, but don't cook the crab, or it will become too tough.
  • Spoon the crab mixture onto the toasted tortilla halves or triangles. Garnish with radish slices if desired and serve.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 2 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 0 grams, Sodium 447 milligrams, Sugar 2 grams, TransFat 0 grams

CRAB TOSTADAS



Crab Tostadas image

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

1 pound lump crabmeat
1 tablespoon olive oil
2 tablespoons mayonnaise
3 tablespoons finely chopped red onion
1 jalapeño, stemmed and finely chopped
3 plum tomatoes, cored, seeded, and chopped
1/4 cup lightly packed cilantro leaves, chopped
2 limes, finely grated zest and juice
Salt and black pepper
8 flat tostada shells, packaged or homemade
1 avocado, pitted and thinly sliced
Garnish
Cilantro sprigs
2 limes, quartered

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.

LUMP CRAB MEAT TOSTADAS



Lump Crab Meat Tostadas image

Crisp tortillas are layered with slices of creamy avocado and topped with a zesty crab salad to make the perfect appetizer or light meal.

Provided by Annacia

Categories     Lunch/Snacks

Time 20m

Yield 4-8 serving(s)

Number Of Ingredients 13

1 lb lump crabmeat
1 tablespoon olive oil
2 tablespoons mayonnaise
3 tablespoons finely chopped red onions
1 jalapeno, stemmed and finely chopped
3 plum tomatoes, cored, seeded, and chopped
1/4 cup lightly packed cilantro leaf, chopped
2 limes, finely grated zest and juice
salt and black pepper
8 flat tostadas (packaged or homemade fried or baked to crisp)
1 avocado, pitted and thinly sliced
fresh cilantro stem
2 limes, quartered

Steps:

  • PREPARE:.
  • Put the crabmeat in a bowl.
  • Pick through it with your fingers to remove any cartilage.
  • COMBINE:.
  • 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:.
  • 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.
  • OPTION:.
  • Another more casual option is to put the crabmeat mixture in a bowl or platter and serve the tortillas alongside, allowing your guests to make their own tostadas. In this case, dice the avocado and fold it into the crabmeat mixture.

Nutrition Facts : Calories 296.2, Fat 14.8, SaturatedFat 2.1, Cholesterol 88, Sodium 488.5, Carbohydrate 16.9, Fiber 6, Sugar 3.6, Protein 27.4

BLUE MOONANDREG; CRAB TOSTADA



Blue Moonandreg; Crab Tostada image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 25

4 large tostadas
Mixed greens
TOMATILLO DRESSING:
1/2 lb. tomatillos
1 oz. cilantro
1 tbsp. sugar
1/2 cup orange juice
1/2 cup mayonnaise
Salt and pepper to taste
PAPRIKA-BRAISED PEPPERS AND ONIONS:
1 red onion, thinly sliced
1 yellow onion, thinly sliced
1 yellow pepper, thinly sliced
1 red pepper, thinly sliced
1 green pepper, thinly sliced
8 oz. canned organic black beans (drained and rinsed)
1 tbsp. paprika
2 oz. orange juice
CRAB MIX:
1 cup orange juice reduced to 2 oz.
1/2 cup paprika-braised peppers and onions, diced
1/2 cup mayo
1 tbsp. lemon juice
1 lb. lump crab
Ritz® crackers

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.

CRAB CEVICHE



Crab Ceviche image

This has always been a crowd pleaser in my home. This is wonderful as an appetizer served on tostadas or even with tortilla chips. Make sure to refrigerate before you serve, it tastes best when very cold. I like to serve on tostadas with a thin layer of mayonnaise for a nice refreshing lunch.

Provided by LOUISGUCCI

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 8

1 (8 ounce) package imitation crabmeat, flaked
2 large tomatoes, chopped
1 red onion, finely chopped
½ bunch cilantro, chopped
2 limes, juiced
3 serrano peppers, finely chopped
1 tablespoon olive oil
salt and pepper to taste

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.

Nutrition Facts : Calories 61.8 calories, Carbohydrate 9.3 g, Cholesterol 5.6 mg, Fat 2 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 240.5 mg, Sugar 3.9 g

EASY CRAB TOSTADAS



Easy Crab Tostadas image

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

1 (16 ounce) package tostadas
1 (16 ounce) package crab (immitation crab is fine)
4 tomatoes, chopped
1/2 cup chopped onion (or less)
chopped cilantro
1 lemon, juice of
1 (16 ounce) container sour cream, 8oz
salt
hot sauce (optional)
1 avocado (optional)

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

CRAB SALAD TOSTADAS



Crab Salad Tostadas image

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

4 celery stalks, thinly sliced
1 pint cherry tomatoes, preferably yellow, halved
1 cup mint leaves
1 jalapeño, seeded if desired, thinly sliced
2 Tbsp. fresh lime juice
1 Tbsp. extra-virgin olive oil
2 tsp. Old Bay seasoning
1 tsp. kosher salt
1/2 lb. super lump or jumbo lump crab meat, picked over, drained
1 batch Creamy Avocado Dip
Lime wedges (for serving)

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 SALAD TOSTADA



Crab Salad Tostada image

Try our crab salad recipe that has corn and red peppers for a refreshing twist. It makes for the perfect tostada-topper with just 15 minutes of prep time!

Provided by My Food and Family

Categories     Home

Time 15m

Yield 6 servings

Number Of Ingredients 10

1 can (6.5 oz.) lump crabmeat, drained, flaked
1 red pepper, thinly sliced
1/2 cup frozen corn, thawed
1/3 cup KRAFT Zesty Italian Dressing
1/4 cup chopped fresh cilantro
1 Tbsp. lime juice
1 jalapeño pepper, thinly sliced, divided
3 Tbsp. KRAFT Real Mayo Mayonnaise
2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
6 corn tostada shells (5 inch)

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.

Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

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