Save Recipe Print
4 servings




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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.


Breakfast Tostada

Recipe courtesy of Ree Drummond

Crab Cakes

Recipe courtesy of Ina Garten

Crab Salad

Recipe courtesy of Food Network Kitchen

Blue Cheese Dressing

Recipe courtesy of Food Network Kitchen

Crisp Crab Cakes

Recipe courtesy of Ellie Krieger

Chicken Cordon Bleu

Recipe courtesy of Tyler Florence

Crab Cakes with Remoulade Sauce

Recipe courtesy of Katie Lee

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Crab and Avocado Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories