Recipe By Lynfred Brand Ambassador Laura Lorenz
Makes 6 tostadas
Ingredients
1 lb. crab, cut into bite-size chunks (imitation was used for this recipe but fresh, cooked crab will also work) *
1 lb. cooked scallops (petite sea scallops or bay scallops) *
½ cup mayonnaise (homemade or store-bought)
1 tbsp fresh chives, chopped
Salt to taste
Mango Salsa Ingredients
1 ½ cups mango, small dice*
1 large jalapeno, seeded and small dice
¼ -⅓ cups cilantro, chopped
¼ -⅓ cups red onion, small dice
¼ cups red bell pepper, small dice
½ lime, juiced
Salt to taste
Finishing Ingredients
Tostadas (homemade or store-bought)
Sliced avocado
Lime wedges
Pea shoots or rainbow microgreens (garnish)
Directions
Add the mango, jalapeno, onion, bell pepper, cilantro, and lime juice in a large bowl. Mix well, salt to taste, and set in the fridge for at least 30 minutes to let the flavors meld together.
Add the cooked scallops, crab, mayo, and chives to a separate large bowl. Mix well until the seafood is fully coated with the mayo and the chives. Add salt to taste, stir, and set aside.
To assemble, take a tostada and top it with the seafood mixture, then top it with salsa, sliced avocado, and microgreens. Serve with extra lime wedges.
Tips
*I chose to use imitation crab because of its mild crab flavor and it is more budget-friendly. Real crab can be substituted. Cooked shrimp can also be substituted if someone doesn’t like crab or scallops.
*If you can’t find petite sea scallops or bay scallops, regular sea scallops can be substituted, just make sure to cut to bite size. I like to cook my scallops in brown butter to add a little extra layer of flavor, but this is a personal preference. Make sure the scallops are cool before mixing with the mayo.
*I used frozen mango and thawed it before dicing. This is a great option because you don’t have to worry about the mango being ripe. I recommend all the ingredients being small dice for this salsa to ensure the perfect bite every time! Cilantro and red onion have a range of measurements because some are sensitive to these ingredients, again, personal preference.
*This recipe is great for making ahead of time. Keep the seafood mixture and the salsa separate and
assemble when ready to eat. They will each keep about 2-3 days in the fridge. Use a slotted spoon when serving the salsa to drain the juice.
*This recipe is also great for tacos!