Red Jalapeño Crab Tostadas

Prep Time:
30 minutes
Cook Time:
10 minutes
4 servings

Cooking Connection


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

½c.Chef Dean Fearing red jalapeño dressing,

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

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

2c.masa harina (corn flour),

1 ¼c.water,



1For 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 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 side.

2For topping, toss crab meat with Red Jalapeño Dressing in a small bowl.

3Place crab mixture over hot tortillas; top with shredded cheese and pico de gallo. Cut into wedges and serve. Garnish with sour cream or guacamole, if desired.

Nutritional Information

No Nutritional Information Available

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