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



2EachUnbreaded Krabbycakes® (Item# 004276)
2EachTostada Shells
2/3CupGrilled Corn and Black Bean Salsa
1/2EachLarge Avocado, Sliced
1/4CupCilantro, rough chop
Grill and Corn Black Bean Salsa:
2EachLarge Ears of Corn
1/4CupRed Onion, diced
2EachRipe Tomatoes, seeds removed and diced
1EachSerrano or Jalapeno Pepper, seeded and minced
1Lime, juiced
3/4CupBlack Beans
To TasteSalt and Pepper


  1. Pan sear Krabbycake® to get a golden brown color on the outside (about 3 minutes on each side). 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.
  2. 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.

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