HEB logo
Red Jalapeño Crab Tostadas
Prep Time:
30 minutes
Cook Time:
10 minutes
4 servings

1 carton refrigerated H-E-B jumbo lump crab meat

½ c. Chef Dean Fearing red jalapeño dressing

6-8 oz. queso fresco (mexican cheese) or manchego (spanish cheese), sh

½ carton H-E-B Ready, Fresh, Go!® pico de gallo

2 c. masa harina (corn flour)

1 ¼ c. water

¼ tsp. salt


For tortillas, place masa harina in a medium bowl. Add water and salt;
blend well. Form mixture into 10 to 12 dough balls. Flatten or roll o
ut each ball to make 1 tortilla. To cook, fry tortillas in a small amo
unt of oil or cook in a hot dry skillet about 1 minute per side.
For topping, toss crab meat with Red Jalapeño Dressing in a small bowl
Place crab mixture over hot tortillas; top with shredded cheese and pi
co de gallo. Cut into wedges and serve. Garnish with sour cream or gua
camole, if desired.

Nutritional Information

No Nutritional Information Available


Cooking Connection