TOSTADAS | Crab and Shrimp Tostada Recipe

Tostadas | Crab and Shrimp Tostada Recipe

These Crab and Shrimp Tostadas are great for a party or just for an everyday snack. This NOCOOK recipe is a great prep that can be enjoyed as a healthy, low carb, delicious snack or as a full meal. This is basically a crab and shrimp salad like ceviche.

Start with cold, cooked shrimp

You can cook and freeze your own shrimp or use small, frozen and pre-cooked shrimp to save time and energy. You don’t need to heat up your kitchen to make these Crab and Shrimp Tostadas. Simply thaw shrimp in the refrigerator or soak them in cold water until ready to eat. Be sure to drain excess water.

Add some delicious crab meat

The first time I made this recipe, I used jumbo lump crab meat. This is my favorite crab meat because it comes in large pieces and is very tasty and flavorful, but it is very expensive. The next time I make this recipe, I use crab claw meat. This one is also flavorful (it’s the black meat of the crab) but comes in smaller pieces and is more affordable. Either of these is a good choice, but for the delicious crab flavor, I prefer jumbo crab meat. Be sure to find crabmeat in the refrigerated section of any grocery store you choose, usually next to fresh fish. The canned kind next to the tuna fish doesn’t taste very good to me. Gently pick the crab meat with your clean hands (gloves are a good idea) to pick out any cartilage.

Mix in some salsa

You can make a homemade salsa with diced tomatoes, cilantro, jalapeno peppers, and lime juice, or you can use store-bought salsa. I saved myself many times by opting to use my favorite store bought medium spicy salsa. If you want to make your own salsa, it’s great here Homemade salsa recipe By one of my favorite food bloggers Sweet tea and thyme!

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Add some fresh, seasonal vegetables

Diced cucumber and diced fresh summer tomatoes are a must for this dish. The last time I made this, I didn’t even cook the corn because the corn is so sweet right now. I just cut it up and put it straight into the salad. If you don’t want to eat it raw, you can definitely cook or grind corn. Add thinly sliced onion leaves to soft onion.

Mix things up a bit

Throw all these ingredients together with lemon juice and keep it in the refrigerator for at least 30 minutes. It also works well at night. That’s what makes this such a great appetizer. Just before you’re ready to serve, chop up some avocado and mix it in. If you add the avocado early, it will brown.

Prepare the TOSTADAS

Tostada just means “toasted” and refers to fried or toasted corn tortillas. You can buy pre-packaged tostadas or take a package of corn fritters and fry them until golden brown. I chose to fry the tortillas at home because I think they taste better than pre-made tostadas. If you bought prepackaged tostadas, pop them in the oven and heat them at 300ﾟ for 5 minutes. This helps to bring out the flavor of roasted corn.

If you are frying corn tortillas to make hot tostadas, heat half an inch of oil in an oven to 350 and fry the corn tortillas for 2 to 3 minutes. Drain them on wire or paper towels and sprinkle a little salt.

Serve your crab and shrimp tostadas

Allow the tostada shells to cool to room temperature, then spoon some of your delicious crab and shrimp salad on top. Squeeze a little fresh lemon juice over the whole thing and you’re good to go. You can add some sour cream or mexican cream on top if you like.

You can serve this as chips and dip at a party. Just mix up a big bowl of salad and serve with some corn chips. This is how I served it at my last birthday party and it was a huge hit.

If you like this recipe, you can. Love mine Cast iron shrimp spinach tortilla stack!