Crab Salad Tostada

Name: Crab Salad Tostada
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 Tbsps BREAKSTONES or KNUDSEN Sour Cream; 59 milliliters chopped fresh cilantro; 118 milliliters frozen corn, thawed; 79 milliliters KRAFT Zesty Italian Dressing; 1 Tbsp lime juice; 184 grams can lump crabmeat, drained, flaked; 3 Tbsps KRAFT Real Mayo Mayonnaise; 1 jalapeÃ±o pepper, thinly sliced, divided; 1 red pepper, thinly sliced; 6 corn tostada shells (5 inch)

Crab Salad Tostada might be just the hor d'oeuvre you are searching for. This recipe makes 6 servings with 220 calories, 8g of protein, and 14g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 15 minutes. If you have knudsen cream, jalapeã±o pepper, corn tostada shells, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Mix first 6 ingredients and half the jalapeo peppers in medium bowl.

Ingredients you will need

Peppers

Equipment you will use

Bowl

Mix mayo and sour cream in small bowl. Finely chop remaining jalapeo peppers; add to mayo mixture.

Ingredients you will need

Sour Cream

Peppers

Mayonnaise

Equipment you will use

Bowl

Spread about 1 Tbsp. mayo mixture on each tostada shell. Top evenly with crabmeat mixture.

Ingredients you will need

Tostada Shell

Crabmeat

Spread

Mayonnaise

Serve immediately.

Equipment

Bowl

Ingredients

Servings:

2Tbsps

BREAKSTONE'S or KNUDSEN Sour Cream 59milliliters

chopped fresh cilantro 118milliliters

frozen corn, thawed 79milliliters

KRAFT Zesty Italian Dressing 1Tbsp

lime juice 184grams

can lump crabmeat, drained, flaked 3Tbsps

KRAFT Real Mayo Mayonnaise 1

jalapeÃ±o pepper, thinly sliced, divided 1

red pepper, thinly sliced 6

corn tostada shells (5 inch)

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Hindsight Wines Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 26 dollars per bottle.