Executive Chef Brett Sparman Brings Summer Delights From The Inn and Spa At Loretto

KASA - CRAB TOSTADAS

2 LBS LUMP CRAB MEAT

2 TBS OLIVE OIL

4 TBS MAYO

1 EACH RED ONION, FINELY CHOPPED

2 EACH JALAPENOS, MINCED

6 EACH TOMATOES, SEEDED & DICED

4 EACH LIMES, JUICED & ZESTED

½ CUP CILANTRO, CHOPPED

TOASTADA SHELLS

……COMBINE ALL IN A LARGE MIXING BOWL AND MIX SOFTLY SO THE LUMPS OF CRAB DO NOT BREAK UP. SEASON WITH SOME SALT TO TASTE.

SLAW

2 HEADS GREEN CABBAGE, JULIANNED THIN

1 CUP FRESH LIME JUICE

½ CUP CHOPPED CILANTRO

1 C JULIANNE RADISH

OLIVE OIL

.....COMBINE AND SEASON TO TASTE

TO FINISH THE DISH, PLACE MOUNDS OF CRAB MIX ON THE FRIED TOASTADA SHELLS, TOP WITH SOME SLAW AND SERVE