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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Shrimp & Crab Tapa Tostada

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions