Spicy Crab Tostadas Food

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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.

SPICY TUNA TOSTADA



Spicy Tuna Tostada image

This is inspired by the famous Contramar Tostada, with some of the same flavors but a very different composition.

Provided by Food Network

Categories     appetizer

Time 45m

Yield 8 tostadas

Number Of Ingredients 14

2 to 3 cups vegetable oil
Eight 4-inch corn tortillas
12 to 16 ounces number 1 grade ahi tuna
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 shallot, finely minced
1 lime, cut into supremes (see Cook's Note), juice reserved
1 watermelon radish, peeled, or 4 regular radishes, julienned
1/2 bunch fresh cilantro, leaves picked, stems discarded
2 to 3 chipotles in adobo sauce
1/2 cup mayonnaise
Juice of 1/2 lime
1/8 cup pure olive oil
Kosher salt

Steps:

  • For the tostadas: Preheat the vegetable oil in a deep-fryer to 350 degrees F. Line a plate with paper towels.
  • Fry the tortillas flat until completely crisp, about 1 minute. Drain on the paper towels.
  • Cut the tuna into 1/4-inch cubes, discarding large pieces of sinew, and place in a small bowl. Dress the tuna with 2 tablespoons olive oil and some salt and pepper and mix well. Add the shallot. Drain the juice from the lime supremes and add to the radishes in a small bowl. Add the supremes to the tuna mixture and mix well. Chop half the cilantro and add to tuna mixture. Add the remaining tablespoon olive oil to the radishes and season with salt and pepper.
  • For the chipotle aioli: Place the chipotles, mayo and lime juice in a mortar and pestle and blend until smooth. Slowly add the oil and season with salt. Spoon into a bowl.
  • To compose, spread about 1 1/2 tablespoons chipotle aioli on each of the tostada rounds. Place the tuna mixture on top of the chipotle aioli. Top the tuna with the radish mixture and the remaining cilantro leaves.

SPICY CRAB TOSTADAS



Spicy Crab Tostadas image

Delicious, packed with flavor, and easy: that's the name of the game with this elegant tostada recipe, which takes its flavorful cues from Mexico. Get the recipe for Spicy Crab Tostadas.

Provided by Ananda Eidelstein

Time 30m

Number Of Ingredients 12

1 large jalapeño
0.33 cup mayonnaise
1 teaspoon kosher salt, divided
0.25 cup canola oil
4 6-in. corn tortillas
8 ounces cooked jumbo lump crabmeat, drained and picked over
2 stalks celery, finely chopped (½ cup), plus leaves for serving
1 small shallot, finely chopped (2 Tbsp.)
1 tablespoon fresh lime juice (from 1 lime)
0.25 teaspoon freshly ground black pepper
Thinly sliced radishes, for serving
Green pepper hot sauce, for serving (optional)

Steps:

  • Preheat broiler with rack 6 inches from heat. Place jalapeño on a baking sheet and broil until charred in spots, 5 to 8 minutes. Let cool for 5 minutes. Finely chop and transfer to a small bowl; stir in mayonnaise and ¼ teaspoon salt. Set aside.
  • Heat oil in a medium skillet over medium-high. Add 1 tortilla; cook, flipping once and pressing down with a spatula for even coloring, until golden, about 1 minute per side. Transfer to a baking sheet lined with paper towels. Repeat with remaining 3 tortillas. (Reduce heat as needed if tortillas get too dark around edges.) Season fried tortillas with ¼ teaspoon salt.
  • Stir crabmeat, celery, shallot, lime juice, pepper, and remaining ½ teaspoon salt in a bowl until combined. Spread jalapeño mayonnaise over tortillas and top with crabmeat mixture. Top with radishes, celery leaves, and hot sauce (if using).

HOT AND SPICY CRAB SALAD



Hot and Spicy Crab Salad image

This recipe was inspired by PaulaG's Recipe# 94857. Very very yum yum! Passive work time is chill time.

Provided by l0ve2c00k

Categories     Crab

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 cup imitation crabmeat
1/4 cup onion, your preference, chopped
1/4 cup cucumber, chopped
1/4 cup canned green pepper, very well drained
8 -10 grape tomatoes, cut in halves
1/2 cup fat-free cottage cheese
1/2 cup fat free sour cream, use more to taste if desired
1/8 teaspoon hot sauce
1 garlic clove, pressed
salt and pepper, to taste
sugar, to taste

Steps:

  • In a large bowl, mix all ingredients.
  • Serve chilled with crackers or tostadas.
  • Use more or less of the cottage cheese depending on your taste. Same applies for the hot sauce. Make sure everything is well drained or you will have a very watery salad.

Nutrition Facts : Calories 235.4, Fat 2.8, SaturatedFat 1, Cholesterol 31, Sodium 1020.7, Carbohydrate 28.9, Fiber 1.4, Sugar 6.8, Protein 24

CRAB & AVOCADO TOSTADAS



Crab & avocado tostadas image

Use a corn tortilla as a base then top with storecupboard crabmeat, guacamole-style Mexican dip and salad

Provided by Lucy Netherton

Categories     Dinner, Main course

Time 10m

Number Of Ingredients 10

1 small red onion , sliced into thin rings
juice 2 limes , plus wedges to serve
pinch of caster sugar
170g can white crabmeat in brine, drained
2 spring onions , finely sliced
1 red chilli , deseeded and chopped
1 really ripe avocado , peeled, stoned and chopped
1 small garlic clove , crushed
2 corn tortillas
handful mixed salad leaves

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.

Nutrition Facts : Calories 394 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 1.1 milligram of sodium

CRAB, CHILI, AND AVOCADO TOSTADITOS



Crab, Chili, and Avocado Tostaditos image

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

Vegetable oil (for frying)
20 4-inch-diameter corn tortillas (cut from larger corn tortillas, if necessary)
3 tablespoons olive oil
2 small poblano chilies,* thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup thinly sliced onion
4 garlic cloves, thinly sliced
1 teaspoon minced seeded jalapeño chili
3/4 pound crabmeat, coarsely flaked
1/2 cup seeded chopped tomatoes
1/2 cup crumbled Cotija or feta cheese
1/3 cup coarsely chopped toasted pumpkin seeds (pepitas)
1/4 cup coarsely chopped fresh cilantro
1 tablespoon fresh lime juice
1 large avocado, halved, pitted, peeled, diced
1 cup grated Monterey Jack cheese

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.

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