Red Jalapeño Crab Tostadas
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.