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Red Jalapeño Crab Tostadas

Cooking Connection



Quick and easy


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), 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 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.

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 into wedges and serve. Garnish with sour cream or guacamole, if desired.
Nutritional Information
No Nutritional Information Available
Cooking Connection

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