Lump Crab Meat Tostadas Recipes

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

Ingredients

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).

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

Ingredients

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 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

Ingredients

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 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

Ingredients

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

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

Ingredients

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

Ingredients

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

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