Shrimp & Crab Tapa Tostada Recipe

Name: Shrimp & Crab Tapa Tostada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup cooked salad shrimp or shrimp pieces (no peel or shell); 1/2 cup cooked lump crab meat (no shell); 2 Tbsp. minced garlic; 2 Tbsp. fresh lime juice; 1 tsp. ground fennel seeds; 1 tsp. ground cayenne pepper; 2 Tbsp. minced red onion; 2 Tbsp. minced red bell pepper; 1 Tbsp. extra virgin oilive oil; 1 tsp. kosher salt; 1 tsp. cracked black pepper (or course ground); 2 Large whole grain tortillas; 1/4 cup olive oil; 2 Tbsp. chili powder; 1/2 cup mayonaise; 1 small pinch of saffron; 1 tsp. salt; 1 Tbsp. cold water; 8 green olives; sliced in rings; whole cilantro for sprigs

Servings: persons

1/2 cup cooked salad shrimp or shrimp pieces (no peel or shell)
1/2 cup cooked lump crab meat (no shell)
2 Tbsp. minced garlic
2 Tbsp. fresh lime juice
1 tsp. ground fennel seeds
1 tsp. ground cayenne pepper
2 Tbsp. minced red onion
2 Tbsp. minced red bell pepper
1 Tbsp. extra virgin oilive oil
1 tsp. kosher salt
1 tsp. cracked black pepper (or course ground)
2 Large whole grain tortillas
1/4 cup olive oil
2 Tbsp. chili powder
1/2 cup mayonaise
1 small pinch of saffron
1 tsp. salt
1 Tbsp. cold water
8 green olives; sliced in rings
whole cilantro for sprigs

1
In a bowl, mix shrimp, crab, garlic, lime, fennel, cayenne, red onion, bell pepper, olive oil, salt, & pepper. Cover & chill for at least 4 hours. (The longer it sits... the bolder the flavor).
2
Preheat oven to 350 degrees
3
Cut both whole grain tortillas in 8 wedges. Brush with oilve oil & chili powder. Bake for 7 minutes until crisp. Aloow to cool to room temperature.
4
In a separate bowl, mix mayo, saffron, salt, & water. Cover & chill.
5
Slice the olives ( if you haven't already) & pluck 16 spigs of cilantro.
6
Assemble just before service;
7
Place cripy tortilla wedges on a beautiful serving tray.
8
Top with the marinated shrimp & crab mixture.
9
Drizzle saffron sauce over the appetizers in thin strips, using a teaspoon.
10
Top each tostada (the appetizers) with one slice of green olive.
11
Stand each sprig of cilantro upright in the middle of each olive ring.
12
Play a latin guitar cd, drink sangria, & watch the sun set. Life is good.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 cup cooked salad shrimp or shrimp pieces (no peel or shell), 1/2 cup cooked lump crab meat (no shell), 2 Tbsp. minced garlic, 2 Tbsp. fresh lime juice, and more.

Yes, Shrimp & Crab Tapa Tostada falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp & Crab Tapa Tostada

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