Ingredients
Scale
- 6 Mini (street taco) flour tortillas
- Crab Topping
- 1 8 ounce package imitation crab meat (you can also use real crab)
- 1 teaspoon avocado oil
- Cream Cheese Filling
- 4 ounces cream cheese, at room temperature
- 1 green onion
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon lemon juice
- Dipping Sauce
- 2 heaping tablespoons orange marmalade
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- ½ tablespoon lemon juice
- Extra chopped green onion for garnish
Instructions
- Tostada Shells
- Spray 6 mini flour tortillas (Mission has a mini street taco) with non stick cooking spray ( I use coconut oil) and heat on a griddle or skillet over medium high heat until browned and crispy, and they hold their shape (flat)
- Crab Filling
- Heat the avocado oil in a pan over medium-high heat then add the crab meat. Cook until just beginning to brown about 5 minutes. Remove from pan and set aside.
- Cream Cheese Filling
- Combine cream cheese, green onion, Worcestershire sauce soy sauce and lemon juice, whisk until light and fluffy.
- Dipping Sauce
- Combine all ingredients in s small bowl stirring to combined. If sauce seems thin add more marmalade.
- Assemble the Crab Rangoon Tostada
- Spread the cream cheese mixture on the prepared tostada shells taco shells. Top with crab, then drizzle with dipping sauce. Sprinkle with extra green onion.
Notes
You may get 8 depending on how much topping you put on each tostada.