RECIPES FOR HEALTH Crabmeat Tostadas

[herbsandhelpers]

RECIPES FOR HEALTH Crabmeat Tostadas

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.

Ingredients

1 pound cooked crabmeat, picked over for shells

1 to 2 jalapeño or serrano chilies, seeded if desired and minced

4 scallions, white and light green parts, sliced thin or minced

1/2 pound tomatoes, finely diced (optional; omit if good tomatoes are not available)

2/3 cup corn kernels (fresh or thawed frozen), steamed for 5 minutes

1/4 cup chopped cilantro

1/4 cup fresh lime juice (more to taste)

2 tablespoons extra virgin olive oil (optional)

Salt to taste

9 corn tortillas, cut into quarters or halves and toasted in the microwave

Sliced radishes (optional)

Method

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

Yield: 6 main-dish servings or 10 appetizer servings.

Advance preparation: This should be served soon after it’s mixed.

Nutritional information per serving (6 main-dish servings): 194 calories; 2 grams fat; 0 grams saturated fat; 0 grams polyunsaturated fat; 4 grams monounsaturated fat; 57 milligrams cholesterol; 24 grams carbohydrates; 4 grams dietary fiber; 298 milligrams sodium (does not include salt to taste); 19 grams protein

Nutritional information per serving (10 appetizer servings): 116 calories; 1 gram fat; 0 grams saturated fat; 0 grams polyunsaturated fat; 0 grams monounsaturated fat; 34 milligrams cholesterol; 14 grams carbohydrates; 2 grams dietary fiber; 179 milligrams sodium (does not include salt to taste); 11 grams protein

Recipe by Martha Rose Shulman