Photo by Fernanda Alvarez

Crab and Quinoa Tostada

Cuisine: Mexican
Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 6 servings
This recipe brings you right to the beautiful beaches of Mexico. It's both delicious and healthy!

Aguachile, ceviche and seafood cocktails are the most famous seafood dishes served on the beaches of Mexico. What they all have in common is that the shellfish used is cooked in lemon. The flavor is delicious and I simply cannot get enough of it, so I created this crab and quinoa tostada recipe. I enjoy my favorite seafood flavors with a crunch and tons of fiber from the quinoa, and this recipe has both.


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  1. Cook quinoa as directed on the box. Once cooked, cool and reserve.
  2. Clean the crab, leaving only the soft parts. If canned, drain and reserve.
  3. Blend lemons, red onion, cilantro, serrano chile, olive oil, fresh ginger and salt and pepper together. Combine with reserved crab. Refrigerate for one hour before serving.
  4. Once you are ready to serve, top each tostada with three tablespoons of crab mix, garnish with avocado slices and onion.
  5. Enjoy chilled.

Chef Notes

The crab can be replaced with shrimp, but never use surimi.

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