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), shredded
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 mi
xture into 10 to 12 dough balls. Flatten or roll out each ball to make 1 tortilla. To cook
, fry tortillas in a small amount of oil or cook in a hot dry skillet about 1 minute per s
For topping, toss crab meat with Red Jalapeño Dressing in a small bowl.
Place crab mixture over hot tortillas; top with shredded cheese and pico de gallo. Cut int
o wedges and serve. Garnish with sour cream or guacamole, if desired.
No Nutritional Information Available