Tostadas with Crabmeat Salad Recipe

Tostadas with Crabmeat Salad Recipe

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A delicious crabmeat salad atop crispy corn tortillas amount to delicious and refreshing crabmeat tostadas.
  • 6 People


  • 20 Mins

    Prep Time

  • 6 Mins

    Cooking Time

  • 26 Mins

    Ready In

  • 12 ounces fresh crabmeat
  • 1 medium avocado, peeled and chopped
  • 1/3 cup finely chopped onion
  • 1/3 cup finely chopped red bell pepper
  • 2 Tbsp. chopped pickled jalapeño peppers
  • 1/2 cup Hellmann's® or Best Foods® Light Mayonnaise
  • 1 Tbsp. fresh lime juice
  • 2 Tbsp. chopped fresh cilantro
  • 1/2 cup vegetable oil
  • 6 (6-in. ea.) corn tortillas
  • 1 cup shredded iceberg lettuce leaves

  1. Combine crabmeat, avocado, onion, red pepper and jalapeno pepper in small bowl. Stir in Hellmann's® or Best Foods® Light Mayonnaise, lime juice and cilantro; set aside.

  2. Heat oil in 10-inch nonstick skillet over medium heat and cook tortillas, one at a time, 1 minute or until crisp, turning once; drain on paper towels. To serve, arrange tortillas on serving platter and evenly top with lettuce, then crabmeat salad.

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