clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mini Crab Rangoon Tostadas


  • 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


  1. Tostada Shells
  2. 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)
  3. Crab Filling
  4. 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.
  5. Cream Cheese Filling
  6. Combine cream cheese, green onion, Worcestershire sauce soy sauce and lemon juice, whisk until light and fluffy.
  7. Dipping Sauce
  8. Combine all ingredients in s small bowl stirring to combined. If sauce seems thin add more marmalade.
  9. Assemble the Crab Rangoon Tostada
  10. 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.


You may get 8 depending on how much topping you put on each tostada.