CRABLESS CAKE TOSTADA TOWER
Yield Portion Size
| 40 | |
| 20 |
Corn tortillas (6 inch)
|
| 1-1/4 cups |
Sour cream
|
| 2 tbsp |
Grated lemon zest
|
| 1/4 cup |
Lemon juice
|
| 2 tsp |
Salt
|
| 1 quart |
Fire roasted corn salsa
|
| 1-1/4 cups |
Pickled red onion
|
| 2/3 cup |
Crumbled queso fresco cheese
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 146 mg | 15% |
| Carbohydrate | 108 g | 36% |
| Cholesterol | 24 mg | 8% |
| Total Fat | 53 g | 82% |
| Iron | 7 mg | 37% |
| Potassium | 1048 mg | 0% |
| Calories | 1148 kcal | 56% |
| Sodium | 3204 mg | 133% |
| Protein | 59 g | 117% |
| Polyunsaturated Fat | 25 g | 125% |
| Saturated Fat | 9 g | 44% |
| Sugars | 15 g | 1% |
| Vitamin C | 8 mg | 13% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Heat Crabless cakes as instructed. Keep warm.
-
Step 2
Deep-fry tortillas in a 350°F fryer until crispy and golden, about 1 minute. Drain excess oil and set aside.
-
Step 3
Combine sour cream, lemon zest, lemon juice and salt in a small bowl. Whisk together until fully combined. Transfer to squeeze bottle or piping bag.
-
Step 4
Drizzle about one tablespoon of the sour cream mixture on each serving plate.
-
Step 5
Top with a fried tortilla, then place 2 crab cakes on top. Drizzle with another tablespoon of the sour cream mixture. Top with 1/4 cup of corn salsa and one tablespoon of pickled red onion.
-
Step 6
Repeat with the remaining ingredients starting with the second tortilla.
-
Step 7
After topping the second layer with pickled red onions, crumble the queso fresco on top. Serve immediately.
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