Select Page
Share

We had yet another crawfish boil last weekend, because it just seems that we can’t get enough. They were bigger than the last batch, still very good! We decided to do a batch late Sunday afternoon, at which point we realized that all of the grocery stores in Sugar Land were clean out of crawfish. HEB was even answering the phone, “HEB First Colony, we’re out of crawfish, how may I help you?”

I was a little bummed after calling six stores with no luck, until Adam called and said they had already cooked crawfish for sell outside of HEB – score!!! – I’ll take what I can get.

I got a pot on the stove boiling, because I still wanted some corn and potatoes, and this time we added mushrooms – REALLY RECOMMEND THIS!! We simmered all that for 10 – 15 minutes.

Adam made a spice/butter blend to toss the crawfish and veggies in and then we were ready to eat. The extra seasoning coat made the batch phenomenal! Only problem, we still had 30 or so leftover, just too full. 🙂

So here’s where we get crawfish leftovers take 2. In the last post, we did crawfish salad. This time I wanted to try something different. I had a craving for tostadas and was going to quickly cook some snapper, but knew I had to get rid of the leftovers, so why not use the crawfish?!

I have made tostadas forever! It’s something I grew up eating and I just love them. I added some corn we had leftover from the boil and all the usual toppings. These were FABULOUS!! I loved the new twist on the flavors, but still so flavorful and spicy. The cilantro, onions and other toppings meshed really well with the crawfish. Everything just seemed the compliment each other.

crawfish-leftovers-tostadas

So if you’re not familar with how to make tostadas they are SO simple, here we go.

INGREDIENTS:

– Tostada Shells

– Refried beans (I use veggie, low fat or fat free)

– Cheese (any kind, I sometimes use feta for a nice flavor kick)

– Toppings (you can be creative here, use what sounds good to you. This time I used: olives, tomatoes, onion, cilantro, sour cream, CRAWFISH, and left over corn from the boil)

METHOD:

– turn oven boiler on HI

– spread beans on tostada, add cheese – put into the boiler for a few minutes. Keep a close eye. The point is the heat the shell and beans and melt the cheese.

– heat crawfish and corn in a skillet for a minute or so

– remove shells from oven, top with topping

EAT & ENJOY!!!

crawfish-tostadas

Share