If you're on the prowl for something quick to rustle together before you go on Red Carpet Watch this Sunday, look ye no further.
Chef Juan Garcia of La Chaya Bistro in South Minneapolis shares one of the restaurant's own recipes with Hot Dish as a tasty, refreshing (and summery! -- sweet summer) accompaniment to the evening's televised entree.
Use whatever type of crab is in your budget he says -- canned from Kowalski's or Lund's is fine.
Tostadas de Cangrejo Serves: 4-6 Persons
1 lb. crab meat (use canned-the "real stuff") 1 lg. red onion (finely chopped) 6 roma tomatoes (seeded/cubed small) 1 bunch cilantro (chopped) 6 leaves romaine lettuce (cut into strips) 1/2 lime (juice extracted) 2 Tb. olive oil 2 jalapenos (finely chopped) 6 tostadas Salt and pepper
In a large mixing bowl mix crab, onion, tomato, cilantro, chiles, lime and olive oil (with salt and pepper to taste). Put a thin bed of lettuce on the tostada and top with crab mixture.
Add some sliced avocado on top for something a little richer.
The restaurant serves this with a mango sauce. Something to look forward to ...