Customer Login  |  

TRACS Direct

For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Guacamole & Blue Crabmeat Tostada Salad

Guacamole & Blue Crabmeat Tostada Salad

Chef Demetrio “Chef D” Marquez, New Orleans Division


  • 4 ea 6-inch corn tortillas
  • 8 oz vegetable oil
  • 2 ripe avocados halves
  • ½ Roma tomato, diced
  • 1/8 red onion, diced
  • ½ fresh garlic clove, minced
  • 1 lime, juiced
  • ½ bunch fresh cilantro
  • 8 oz lump blue crabmeat
  • ½ tsp Creole mustard
  • 1 tbsp mayonnaise
  • ¼ tsp chipotle chile in adobo sauce
  • ½ oz shredded lettuce
  • ¼ oz Cotija cheese
  • 4 oz red wine vinegar
  • ½ oz marinated red onions (make recipe overnight)*


  1. Tostadas: In a medium–high sauce pan, add oil. Add one tortilla at a time, cook for one minute on each side. With tongs, take out and place on paper towels.
  2. *Marinated red onions: In a bowl, add slivered red onions, then add red wine vinegar, oregano and one ounce sliced garlic clove. Allow it to set overnight to marinate flavors and color.
  3. Guacamole: In a bowl, add avocados, tomatoes, diced red onions, garlic, juice of lime and ¼ bunch of cilantro. Then mix and chop with spoon for chunky consistency. Adjust with salt and pepper. Then set aside.
  4. Lump blue crabmeat salad: In a bowl, add mayonnaise, chipotle chile adobo; mix well. Then gently fold in lump blue crabmeat to evenly coat. Adjust with salt and pepper.
  5. Finale: With tostada, add 1 ½ of guacamole, then top with lettuce and blue crabmeat salad. Finish with cotija cheese and marinated red onions.

No video selected.