Sunday, September 10, 2017

Crab Tostadas With Avocado and Queso Blanco

Easy suppers are what we are all looking for right? We want to be able to whip it up in just a few minutes. This isn't one of those meal items. It takes a little chopping and cutting before this will be ready, but these Crab Tostadas With Avocado and Queso Blanco are well worth the effort. There are three portions of this meal to prepare. If you do some of the work ahead of time it won't be nearly as time intensive.

What You'll Need

Salsa Verde
4 small tomatillos
1/2 avocado
2 tablespoons chopped onion
1/2 clove garlic
1 jalapeno, seeded
2 tablespoons fresh cilantro
2 teaspoons lime juice

Pico De Gallo
1/2 ripe tomato, chopped
1 jalapeno chopped
1/4 cup onion chopped
3 tablespoons chopped fresh cilantro leaves
1 teaspoon lime juice

8 corn tortillas
1 cup corn oil
fresh lump crabmeat
1/4 cup minced onion
1/4 cup minced jicama
1/2 cup salsa verde
2 teaspoon lime juice
3/4 cups crumble Queso Blaco

For the Salsa Verde, remove the papery husks from the tomatillos and wash them in cold water. Spoon out the pulp of the avocado. Place all the items for the salsa verde in a blender or food processor and process until it is smooth.

For the Pico combine the tomato , jalapeno, onion, cilantro, and lime juice in a bowl.

Next fry your tortillas until they are golden brown. 

Mix the crabmeat, onion, jicama, and Salsa Verde together in a bowl. Then add the lime juice.

Preheat the broiler on high. Place the tortillas on a baking sheet, then divide and mound the cheese on top. Broil until the cheese melts. As soon as you remove it from the oven mound the crabmeat mixture on the cheese. Serve it with a spoonful of pico on top.

You can make rice and beans to accompany the meal.

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