SAN ANTONIO – Chef Ceasar Zepeda and his staff at Sangria On the Burg put together a flavorful recipe anyone can easily make at home.
Ingredients:
- 8 corn tortilla tostadas
- 6 oz jumbo lump crab meat
- 2 oz pico de gallo
- 1 fl oz chipotle butter
- 1 oz chipotle mayo (mayonnaise, chipotle en adobo, lime juice, garlic, salt and pepper)
- 1 oz queso fresco crumbles
- microgreens for garnishing
Recipe:
- Heat up a saute pan, add chipotle butter and let it heat for a few seconds
- Put crab meat in the pan stirring occasionally
- Throw in the pico de gallo and turn off the heat
- Make a design on a plate with the chipotle aioli and place tostadas on top so they don't slide on plate
- Place crab mix on top of each tostada
- Add queso fresco and garnish with microgreens