Crab Tostadas
You can never have too many hor d'oeuvre recipes, so give Crab Tostadas a try. This recipe makes 8 servings with 222 calories, 12g of protein, and 12g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have jalapeño, limes, mayonnaise, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet.
Instructions
Put the crabmeat in a bowl. Pick through it with your fingers to remove any cartilage.
Add the oil, mayonnaise, onion, jalapeño, tomatoes, cilantro, and lime zest and juice to the crabmeat. Using a rubber spatula or spoon, gently fold (or toss) all ingredients until well blended. Season well with salt and pepper.
Top each tostada shell with a few slices of avocado, place a generous serving of the crabmeat mixture over it, and garnish with a sprig of cilantro.
Serve each with a lime wedge.
INGREDIENTSTostadas You can buy commercial tostada shells or fry your own. Commerical tostada shells are basically large tortilla chips. Buy your favorite brand, but try to find tostadas that are 6 to 9 inches wide, round, and flat. TECHNIQUESHomemade Tostadas To make homemade tostadas, purchase 6-inch corn tortillas.
Pour 2 inches of oil into a shallow pan and heat over medium-high heat. When the oil is hot, add the tortillas, one at a time, and fry until golden brown on both sides.
Remove from the pan, place on a paper towel–lined dish, and sprinkle with salt. Seeding Tomatoes
To seed tomatoes, cut the tomato into quarters lengthwise then slice off the seedy pulp. Plum tomatoes are best for this recipe because they contain fewer seeds and less pulp than the round varieties.ADVANCE PREPARATIONThe crabmeat mixture can be made a day in advance and refrigerated in an airtight container.SERVING SUGGESTIONSWhile these tostadas make a great first course, you can also make smaller, bite-size ones to be served as hors d'oeuvres.Another more casual option is to put the crabmeat mixture in a bowl or platter and serve the tortillas alongside, allowing your guests to make their own tostadas. In this case, dice the avocado and fold it into the crabmeat mixture.
Reprinted with permission from Simply Mexican by Lourdes Castro, © April 2009 Ten Speed Press
Recommended wine: Chardonnay, Muscadet, Riesling
Shellfish can be paired with Chardonnay, Muscadet, and Riesling. 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. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.
Tenuta di Nozzole Le Bruniche Chardonnay
Nozzole Le Bruniche is an elegant and distinctive expression of the Chardonnay variety, with a clean, fragrant bouquet of white and tropical fruits offset by slight nuances of toast. On the palate, it shows a superb balance of fruit ripeness underscored by a fresh acidity and structure of medium body, with an overall impression of delicate complexity. These are repeated in the clean, persistent finish, which ends on a subtle toasty note.