Crab Salad Tostaditas

Another name I like to call it by is crab salad with baked paprika tortilla chips.

Here's the first appetizer I served at the Stir It 28 event. The crab salad was made from king crab meat and mixed with some celery, carrot, bell pepper, sweet onion, green onion, and combined together with a bit of mayo.  Not too much. Just a little to get everything nice and coated. and season with a tiny bit of salt and pepper. Let it rest in the fridge before serving.

The tortilla chips were basically homemade made flour tortillas that I added paprika into the flour. After cooking them up I cut them into triangle pieces and baked them for 10 minutes in a 400˚F oven.

Crab salad makes roughly 2 cups. Paprika Tortilla Chips makes roughly 75 chips

Crab Salad

16 oz fresh crab meat
1 celery stalk - fine chopped
1 small carrot - fine chopped
1 small yellow bell pepper - deseeded
1 green onion - chopped
1/2 small sweet onion - fine chopped
2 Tbsp mayo
1/4 tsp salt
pepper to taste

In a large bowl, shred the crab meat into pieces. Mix in the mayo, celery, carrot, bell pepper, both onions and salt. Season with a good pinch of pepper. Toss together evenly

Chill in the fridge if not serving immediately.



Paprika Tortilla Chips


1 c all purpose flour
1 Tbsp paprika
1/2 tsp salt
1 tsp vegetable oil
1/2 c warm water


In a bowl combine the flour and salt. In another small glass, combine the water and oil.

Slowly mix the water mixture into the flour mixture. Combine well until it forms into a dough ball. On a light floured clean and flat surface, knead the dough for 4-5 minutes. If the dough begins to stick to the board scrape up the dough and lightly flour the surface again.

Form the dough into a ball and let it rest for 20 minutes covered by a damp towel or paper towel. Then divide in the 10 equal pieces and form into small balls and let rest for another 10 minutes.

Heat up wide enough pan or cast iron skillet. No oil or butter needed.

If you have a tortilla press, use it to flatten each dough ball. If not, roll out the each dough ball in the thin circular sheet like you would a pizza dough. Use a rolling pin or your hands. Carefully, place the flatten dough on the heated skillet and cook each side for roughly 3-5 minutes. When it slightly begins to bubble is the signal to flip. You just want it to barely start browning.

Keep the tortilla warm by placing it in a tortilla warmer wrapped in foil.

Cut the tortillas into 6 pieces each making it into triangle shapes. Lay them flat on an ungreased baking sheet and bake for 10 minutes in a preheated 400˚F oven or until they have lightly browned are are crisp.