Blue Moonandreg; Crab Tostada
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- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 981
- Total Fat
- 60 g
- Saturated Fat
- 14 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 10 g
- Sugar
- 20 g
- Protein
- 40 g
- Cholesterol
- 149 mg
- Sodium
- 1808 mg
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 981
- Total Fat
- 60 g
- Saturated Fat
- 14 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 10 g
- Sugar
- 20 g
- Protein
- 40 g
- Cholesterol
- 149 mg
- Sodium
- 1808 mg
Ingredients
Directions
- Description
- On a smooth spring evening, enjoy this dish of orange-crab tostada, creamy tomatillo dressing, mixed greens, and paprika-braised peppers and onions.
- Beer Pairing
- Blue Moon® Spring Blonde Wheat Ale, with its subtle flavors of orange and lemon peel, pairs nicely with seafood dishes.
- Pre-heat the oven to 400 degrees F.
- To make the tomatillo dressing, peel and wash the tomatillos. Roast them in the oven for approximately 20 minutes or until soft and blistering. Put in a food processor or blender; puree with cilantro and sugar, add orange juice and then add mayo. Season with salt and pepper and refrigerate.
- To make the paprika-braised peppers and onions, saute onions in a large saute pan in oil until soft. Add peppers and beans and saute one minute more. Add paprika and orange juice. Cook an additional 30 seconds. Remove from heat and let cool.
- To make the crab mix, mix orange juice, lemon juice, diced paprika-braised peppers and onions, mayo, crumbled Ritz crackers, and crab.
- To assemble, toss mixed greens with dressing and peppers then put into four bowls. Spread each tostada with crab mix. Place atop salad and garnish with orange slices and more paprika-braised peppers and onions.
- Serve additional tomatillo dressing on the side.
