Crabmeat Tostadas

By Martha Rose Shulman

Updated Feb. 9, 2023

Crabmeat Tostadas
Andrew Scrivani for The New York Times
Total Time
10 minutes
Rating
4(63)
Comments
Read comments

All you need is a little lime juice, cilantro and chili pepper for this crabmeat tostada topping. Corn makes a nice addition too, but at this time of year it will have to come from the freezer.

Featured in: Tostadas With a Healthy Foundation

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Ingredients

Yield:6 main-dish servings or 10 appetizer servings.
  • 1pound cooked crabmeat, picked over for shells
  • 1 to 2jalapeño or serrano chilies, seeded if desired and minced
  • 4scallions, white and light green parts, sliced thin or minced
  • ½pound tomatoes, finely diced (optional; omit if good tomatoes are not available)
  • ⅔cup corn kernels (fresh or thawed frozen), steamed for 5 minutes
  • ¼cup chopped cilantro
  • ¼cup fresh lime juice (more to taste)
  • 2tablespoons extra virgin olive oil (optional)
  • Salt to taste
  • 9corn tortillas, cut into quarters or halves and toasted in the microwave
  • Sliced radishes (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

212 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 17 grams protein; 447 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Toss together all of the ingredients except the tortillas and radishes. If desired, warm through in a pan over medium heat, but don’t cook the crab, or it will become too tough.

  2. Step 2

    Spoon the crab mixture onto the toasted tortilla halves or triangles. Garnish with radish slices if desired and serve.

Tip
  • Advance preparation: This should be served soon after it's mixed.

Ratings

4 out of 5
63 user ratings
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Comments

Nancy

My husband and daughter really liked this and since it makes 6 servings we had it for 2 nights. They found the corn tortillas too heavy the first night. The second night we had flour. They liked that better.

Cally

I used surimi sticks but still was fantastic, I'm on a low cal diet they made a real change from boring salads.

Cara Cooked

Very nice lunch recipe. First time trying it with tortillas was good but the second time I put the crab meat in a spring rolls with some julienned veggies. Good alternative for tortillas.

Laura

This is one of our favorite NYT recipes. Made tonight with corn and cherry tomatoes from the farm stand. And put corn tortillas in the air fryer to make them crispy. Highly recommend!

Simple, Excellent

I can't believe more purple haven't made this and commented on it. This is a fantastic dish! Makes taco filing to serve four. We added some avocado to the mis as well.

Cara Cooked

Very nice lunch recipe. First time trying it with tortillas was good but the second time I put the crab meat in a spring rolls with some julienned veggies. Good alternative for tortillas.

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