Mon, Jan 25, 2010
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This crab tostada is essentially a crab taco and is great for breakfast, lunch or dinner. I made this for breakfast last weekend with the leftover crab meat from the night before. I added sausage but I recommend using only crab. You can use whatever combination of meat that you would like.
1/2 -1 cup crab meat
1/2 cup shredded Colby Jack cheese
1/2 an avocado, sliced
1/8 – 1/4 cup Salsa Verde, or a salsa of your choice
Sour cream, optional
Place a corn tortilla in a pan over medium heat. Sprinkle with approximately 1/4 cup cheese and 1/4 – 1/2 cup crab meat. Cook until the cheese melts and the tortilla begins to brown. Top with avocado slices. Drizzle with salsa verde and sour cream.
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