Unbreaded Krabbycakes® Tostada
A crunchy Tostada shell topped with grilled corn and black bean salsa, avocado, and our Unbreaded Krabbycakes®. Then garnished with cilantro. This dish is easy to create and healthy, your customers will love.
Menu Part
Ingredients
| 2 | Each | Unbreaded Krabbycakes® (Item# 004276) |
| 2 | Each | Tostada Shells |
| 2/3 | Cup | Grilled Corn and Black Bean Salsa |
| 1/2 | Each | Large Avocado, Sliced |
| 1/4 | Cup | Cilantro, Rough Chop |
| 1 | Each | Lime |
| Grill and Corn Black Bean Salsa: | ||
| 2 | Each | Large Ears of Corn |
| 1/4 | Cup | Red Onion, Diced |
| 2 | Each | Ripe Tomatoes, Seeds Removed And Diced |
| 1 | Each | Serrano or Jalapeno Pepper, seeded and minced |
| 1 | Each | Lime, Juiced |
| 1/3 | Cup | Cilantro |
| 3/4 | Cup | Black Beans |
| To Taste | Salt and Pepper |
Directions
- Fry Krabbycake® at 350°F to 165°F internal temperature to get a golden brown color on the outside. Starting with the tostada shell, layer ingredients, topping with avocado and cilantro. Divide all ingredients in half so each shell has the same amount of salsa, Krabbycake®, avocado, and cilantro on it. Layer shell, corn and black bean salsa, Krabbycake®, avocado, and top with cilantro. Serve each tostada with half a lime.
- Grilled corn and black bean salsa: To grill corn, leave the husk on and grill it until charred. Then remove the husk and strings, put back on the grill and cook for an additional 2-3 minutes. Slice corn off the cob, add to bowl with remaining ingredients and stir. Add salt and pepper to taste. If you want more acidity add more lime juice.
