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Nutrition Facts
Serving Size 284 g
(Approx. 6 Servings)
Amount Per Serving
Calories 370 Calories From Fat 230
% Daily Value*
Total Fat 26 g 40%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 430 mg 18%
Total Carbohydrate 14 g 5%
Dietary Fiber 6 g 24%
Sugars 2 g
Protein 21 g
Vitamin A 15% Iron 4%
Vitamin C 30% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Crab Stuffed Tostada Tower

Prep Time
25 minutes
Cook Time
5 minutes
Total Time
30 minutes
6  People


Recipe makes 6 Servings

1 ring mold
12 H-E-B Mixla Tortillas
2 baking sheets
2 sheets parchment paper
2 cup(s) jumbo lump crab meat, wild caught
1/2 red onions, diced small
2 roma tomato, seeds removed, diced small
1 bunch Texas Backyard Organics Chive, minced
1/2 cup(s) panko bread crumbs
1/8 Tsp Worcestershire sauce
1 lemon, juice only
1/2 cup(s) mayonnaise
1/8 Tsp tabasco pepper sauce
1/4 cup(s) fresh cilantro, chopped
2 Large Hass avocado, 1 diced and 1 thinly sliced
1/8 Tsp salt
1/8 Tsp pepper
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Preheat oven to 400°F.
Using a ring mold, cut a circle out of the center of each tortilla and lay out flat on a cookie sheet lined with parchment paper.
Place a second sheet of parchment paper over top of cut tortillas. Then, place a second cookie sheet on top (this will keep the tortillas flat). Bake for 5 minutes until crisp.
In a large bowl, combine all ingredients except sliced avocado (reserved for garnish). Stir and season with salt and pepper to taste.
To assemble towers: place one tortilla disk in the center of mold and fill ¼ full with crab mixture. Top with layer of thin sliced avocado. Do not remove mold until the entire tower is formed.
Add a second tortilla disk and repeat adding crab mixture.
Finish tower with one final tortilla disk and gently lift off the mold, tower should stay upright.



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