Crab Salad on Tostadas

While visiting the Unilever Test Kitchen, each blogger was tasked with a different recipe to prepare. Stepping outside of my culinary comfort zone, I agreed to make something with shell fish, which typically, I do not eat.

Not only was I impressed with how easy it was, but the presentation was beautiful. The blend of ingredients and flavors did not make it fishy tasting at all, and I got to brainstorming all the ways I could take this basic recipe and embellish it.

This would be a perfect recipe for a special luncheon or dinner.

 

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Crabmeat Salad on Tostadas

• 12 ounces fresh crabmeat
• 1 medium avocado, peeled and chopped
• 1/3 finely chopped red bell pepper
• 1/3 cup finely chopped onion
• 2 Tbs. chopped pickled jalapeño peppers (added a great spike to the taste, but you could definitely leave this out)
• ½ cup Hellmann’s Light Mayonnaise
• 1 Tbsp fresh lime juice
• 2 Tbsp chopped fresh cilantro
• ½ cup oil
• 6 (6 inch) corn or flour tortillas
• 1 cup shredded iceberg lettuce

1.       Combine avocado, onion, jalapeno pepper and red bell pepper, and crabmeat into bowl.

Stir in mayo, lime juice and cilantro: set aside.

2.       Heat oil in non stick skillet over medium heat and cook tortillas, one at a time until crisp, turning once. 

3. Drain on paper towels. To serve, arrange tortillas on serving platter and evenly top with lettuce, then crabmeat salad.

If you are not a shellfish lover, finely sliced chicken or turkey would be delicious in this as well. A completely vegetarian option could be made by adding more avocado, onions and bell peppers, and slightly seasoning it to taste.

Enjoying it was a surprise to me. We talked about expanding our cooking horizons a few weeks ago with my Portebella Pizza recipe and I loved everyone’s comments on that. This recipe was another fabulous example of that.

Go have fun and make this!