Crunchy tostadas featuring Thai-inspired stone crab meat.
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Nutrition per Serving
Ingredients
Estimated total cost: €13.41 · €3.35/serving
- Vegetable oil for fryingEst. price €0.15–€0.40
- 2 tablespoons Thai fish sauceEst. price €0.20–€0.50
- 1 tablespoon unseasoned rice vinegarEst. price €0.10–€0.25
- 1 teaspoon sugarEst. price €0.02–€0.06
- 2 tablespoons minced red onionEst. price €0.08–€0.20
- 1 cup stone crab meat (from about 1 pound cooked crab claws) or Dungeness crab meatEst. price €12.00–€25.00
- 11/2 cups very finely sliced green cabbageEst. price €0.15–€0.30
- 1/2 jalapeo chile, seeded and mincedEst. price €0.10–€0.25
- 8 wonton wrappers, halved on the diagonal to make 16 trianglesEst. price €0.25–€0.60
- 2 tablespoons thinly sliced scallionsEst. price €0.10–€0.25
Steps
- 1Begin by heating 3 inches of vegetable oil in a 4-quart saucepan until it reaches a temperature of 375°F. Carefully fry the wonton wrappers in batches, using tongs to turn them over, until they puff up and achieve a golden color, which should take less than a minute. Once fried, place the wontons on a rack or paper towels to drain off any excess oil.
- 2Mix the crab meat together with cabbage, red onion, and scallions in a bowl.
Cultural note
Thai Stone Crab Tostadas with Crunch is a fusion dish that combines Thai flavors with Mexican tostadas. It showcases the influence of Southeast Asian cuisine in modern culinary creations, offering a unique and flavorful twist on traditional crab dishes.
Seasonal note
Stone crab is typically in season from October to May, making this dish best enjoyed during the fall and winter months. Cabbage and jalapeño are also readily available during this time.
Health note
This dish is a good source of protein and fiber, aiding in muscle repair and digestion. It is low in sugar and saturated fat, but high in sodium due to fish sauce. The crab meat provides essential nutrients like zinc and omega-3 fatty acids.
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