Tostadas with Crabmeat Salad Recipe
- Preparation Time : 20 mins | Cooking Time : 6 mins | Makes 6 Servings
A delicious crabmeat salad atop crispy corn tortillas amount to delicious and refreshing crabmeat tostadas.
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 360.0 |
| Total Fat | 43.0 % |
| Saturated Fat | 15.0 % |
| Cholestrol | 15.0 % |
| Sodium | 18.0 % |
| Total Carbs | 6.0 % |
| Dietary Fiber | 12.0 % |
| Sugars | 2.0 g |
| Protein | 15.0 g |
Ingredients List
- 12 ounces fresh crabmeat
- 1 medium avocado, peeled and chopped
- 1/3 cup finely chopped onion
- 1/3 cup finely chopped red bell pepper
- 2 tbsp. chopped pickled jalapeño peppers
- 1/2 cup Hellmann’s® or Best Foods® Mayonnaise Light Mayo
- 1 tbsp. fresh lime juice
- 2 tbsp. chopped fresh cilantro
- 1/2 cup vegetable oil
- 6 (6 -. ea.) corn tortilla
- 1 cup shredded iceberg lettuce leaves
DIRECTIONS
-
Combine crabmeat, avocado, onion, red pepper and jalapeno pepper in small bowl. Stir in Hellmann's® or Best Foods® Light Mayonnaise, lime juice and cilantro; set aside.
-
Heat oil in 10-inch nonstick skillet over medium heat and cook tortillas, one at a time, 1 minute or until crisp, turning once; drain on paper towels. To serve, arrange tortillas on serving platter and evenly top with lettuce, then crabmeat salad.
