CRABLESS CAKE TOSTADA TOWER
- Yield
- 10 portions
- Portion Size
- 1 serving
Ingredients: | Measure: |
---|---|
40 | |
Corn tortillas (6 inch)
|
20 |
Sour cream
|
1-1/4 cups |
Grated lemon zest
|
2 tbsp |
Lemon juice
|
1/4 cup |
Salt
|
2 tsp |
Fire roasted corn salsa
|
1 quart |
Pickled red onion
|
1-1/4 cups |
Crumbled queso fresco cheese
|
2/3 cup |
Directions
-
Heat Crabless cakes as instructed. Keep warm.
-
Deep-fry tortillas in a 350°F fryer until crispy and golden, about 1 minute. Drain excess oil and set aside.
-
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.
-
Drizzle about one tablespoon of the sour cream mixture on each serving plate.
-
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.
-
Repeat with the remaining ingredients starting with the second tortilla.
-
After topping the second layer with pickled red onions, crumble the queso fresco on top. Serve immediately.
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