Savor the last few days of summer with homemade tostadas topped with fresh peach and corn salsa, and crab meat straight out of the Chesapeake Bay. Summer’s not over just yet, and this recipe sure proves it!
Hey there, Halloween candy. I see you, lurking on the grocery store shelves, trying to entice me with your pretty orange wrappers and sugar-coated promises. Well, guess what? You’re gonna’ have to sit there and look pretty for another month before I’ll even give you the time of day. You see, according to the calendar (and our fabulous sunny weather), it is still SUMMER until September 22nd!
That said, I realize that our beautiful season full of long days and firefly nights is quickly winding down. Soon it’ll be pumpkin e-v-e-r-y-t-h-i-n-g. But summer is my favorite time of year and I’m determined to wring every last ounce of fun that I can from it.
One sure-fire way to beat the end of summer blues is to get out on the water. Fortunately for us, my dad provided the perfect opportunity to do so when he invited us to go crabbing! We headed out of the Watermen’s Basin in the Kent Narrows and after a serene little boat ride to Eastern Bay, we set out the trot line. Dad, aka Captain Steve, manned the boat and dipped the first few runs down the line. Then, it was my turn to try my hand at dipping the crabs.
I have always loved crabbing, even when I was barely big enough to hold the net. On this crisp morning I showed the boys how to crab, like a boss! Only a few escaped my net, and I’m sure none of them were keepers anyway 😉 I earned the nickname Beast Mode Crab Girl (Big Brother nerd alert) after catching a crab with claws so big that even Old Bay tweeted about it:
Ok, so perhaps I missed nearly as many crabs as I caught, and maybe I gave myself that nickname, but we still had a great day out on the Bay! After docking the boat we headed back to enjoy steamed crabs and an ice cold beer. Normally, Shaun and my dad have no problem putting down a few dozen crabs. However, these crabs were so packed full of meat that we had quite a few leftover. Gee, what a problem to have, huh?
Typically whenever we have leftover crabs, I make crab cakes. Although that was my original plan, I had a sudden change of heart right before dinner time. The ripe and juicy peaches sitting on my kitchen window sill were calling my name. I pondered for a few minutes on what to do with them and then it hit me- tostadas! I whipped up a quick batch of peach and corn salsa using the jalapenos from my garden. Then I grabbed a container of plain Greek yogurt from the fridge, stirred in some lime juice, and voila I had the perfect elements for a tostada!
When you bite into these tostadas, you taste both heat and sweet, a punch of tangy lime, and of course rich and buttery crab meat. The Greek yogurt compliments the bold peach and corn salsa, offering a cool and creamy texture to the tostada. I was really pleased with how these Crab Tostadas with Peach and Corn Salsa turned out, and they were so easy to prepare (on the table in under 30 minutes- score)!
So take that, Halloween candy. It’s still summer, and this recipe proves it! Peaches, corn, and crabs (oh my)! There’s no better way to beat the end of summer blues than eating some Maryland ‘True Blues’… blue crabs that is!
Crab Tostadas with Peach & Corn Salsa
For the Peach & Corn Salsa
2 ears of sweet corn, kernels removed
1 Tbsp coconut oil
1 medium red onion, diced
1 ripe peach, diced
2 jalapenos, diced
1/2 lime, juiced
Salt & pepper, to taste
1. Saute the corn kernels in the coconut oil over medium heat, add the salt and pepper, simmer for only 1-2 minutes. Remove from heat and place into a medium sized bowl.
2. Next, add all other ingredients to the bowl. Stir to combine the corn and other salsa ingredients. If needed, add additional salt and pepper.
For the Crab Tostadas
1 cup plain Greek yogurt
1 1/2 limes, juiced
Several tostadas*** (depending on how much or how little you want on your tostada)
Several ounces of jumbo lump (or backfin) Maryland blue crab meat
2 cups of cooked plain rice
2 Tbsp butter
Salt & Pepper
Additional limes for garnish
Cilantro for garnish
***Note: to make a tostada, lightly fry a corn tortilla in a small amount of grapeseed oil. When the tortilla becomes golden brown and crispy, you will know that it’s done cooking.
1. First, in a mixing bowl, combine the cooked rice, 1/2 of a juiced lime, butter, salt, and pepper. Set aside until you are ready to assemble your tostada.
2. Next, in a separate mixing bowl, combine the Greek yogurt and the remaining lime juice. Stir until the lime juice is evenly incorporated into the yogurt.
To Assemble the Crab Tostadas with Peach and Corn Salsa:
Place one or two spoonfuls of the yogurt mixture onto the tostada shell. Then, add the rice and the peach and corn salsa. Top with Maryland crab meat and garnish with a drizzle of lime juice and freshly chopped cilantro.
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