Recipe makes 6 Servings
16 Oz wild caught crab, drained
1 medium grapefruit, zest and juice, approximately 2 to 3 tbsp of juice
1 medium navel orange, zest and juice
1 large lemon, zest and juice
1 large lime, zest and juice
1/4 Oz fresh chives, minced small
1 cup(s) fresh mango, diced or minced small
1/4 cup(s) extra virgin olive oil
16 Oz H‑E‑B Avocado Spread, plus more as needed
6 tostadas, plus more as needed
1. In a large bowl, combine crab, all juices and zest, chives, mango and olive oil.
2. Toss everything gently to mix, season generously with salt and pepper to taste. Cover and refrigerate for at least 20 minutes to allow flavors to set up.
3. To serve, spread a little guacamole over each tostada and top evenly with a little blue crab mixture and serve. Repeat with each tostada.
4. Chef’s Note: I also like to garnish this with a little crumbled queso fresco.
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