Crab Tostadas Recipe
Ingredients
| Oil | 2 Cup (16 tbs) (For frying) | |
| Flour tortillas | 4 | |
| 3 tablespoons Mayonnaise or other mayonnaise | ||
| Dairy sour cream | 3 Tablespoon | |
| Mild green taco sauce | 2 Teaspoon | |
| Crabmeat | 1/2 Pound, drained | |
| Lettuce | 3 Cup (16 tbs), shredded | |
| 3 or 4 green onions, sliced | ||
| Tomato | 1 , diced | |
| Avocado | 1 , diced | |
| Ripe olives | 1/3 Cup (16 tbs), sliced | |
| Shredded monterey jack cheese | 1/2 Cup (16 tbs) | |
| Dairy sour cream | ||
| Mild green taco sauce, if desired | ||
Directions
Pour oil 2 to 3 inches deep into a wok, deep-fryer or heavy saucepan.
Heat to 370F (190C) or until a 1-inch cube of bread turns golden brown in 50 seconds.
Holding a ladle in center of tortilla to form a cup, fry 1 tortilla in hot oil until crisp and golden brown.
Drain on paper towels; repeat with remaining tortillas.
In a small bowl, combine mayonnaise, sour cream and 2 to 3 teaspoons taco sauce or to taste.
Flake crabmeat into a separate bowl; remove cartilage.
Add shredded lettuce and green onions.
Toss mayonnaise mixture with crab mixture.
Spoon crab mixture into center of tortilla cups.
Top each with a sprinkling of tomato, avocado, olives and cheese.
Spoon a dollop of sour cream on top of each.
Heat to 370F (190C) or until a 1-inch cube of bread turns golden brown in 50 seconds.
Holding a ladle in center of tortilla to form a cup, fry 1 tortilla in hot oil until crisp and golden brown.
Drain on paper towels; repeat with remaining tortillas.
In a small bowl, combine mayonnaise, sour cream and 2 to 3 teaspoons taco sauce or to taste.
Flake crabmeat into a separate bowl; remove cartilage.
Add shredded lettuce and green onions.
Toss mayonnaise mixture with crab mixture.
Spoon crab mixture into center of tortilla cups.
Top each with a sprinkling of tomato, avocado, olives and cheese.
Spoon a dollop of sour cream on top of each.
Chef
