Crabmeat Tostadas

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.

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
• ½ pound tomatoes, finely diced (optional; omit if good tomatoes are not available)
• ⅔ cup corn kernels (fresh or thawed frozen), steamed for 5 minutes
• ¼ cup chopped cilantro
• ¼ 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)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    175 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 16 grams protein; 73 milligrams cholesterol; 447 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 main-dish servings or 10 appetizer servings.

Preparation

1. 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.
2. Spoon the crab mixture onto the toasted tortilla halves or triangles. Garnish with radish slices if desired and serve.

• Advance preparation: This should be served soon after it’s mixed.

10 minutes