Crab Tostadas
Fresh and zesty tostadas topped with succulent lump crabmeat, creamy avocado, and a bright mixture of jalapeños, tomatoes, and cilantro. These Mexican-inspired tostadas combine delicate seafood with fresh vegetables and herbs for a light yet satisfying meal.
Ingredients
- •1 pound lump crabmeat
- •1 tablespoon olive oil
- •2 tablespoons mayonnaise
- •3 tablespoons finely chopped red onion
- •1 whole jalapeño
- •3 whole plum tomatoes
- •¼ cup cilantro leaves
- •2 whole limes
- •1 to taste Salt and black pepper
- •8 pieces tostada shells
- •1 whole avocado
- •1 for garnish Cilantro sprigs
- •2 whole limes
- •2 whole limes quartered
Cooking Instructions
- 1.
Put the crabmeat in a bowl. Pick through it with your fingers to remove any cartilage.
5 min
- 2.
Add the oil, mayonnaise, onion, jalapeño, tomatoes, cilantro, and lime zest and juice to the crabmeat. Using a rubber spatula or spoon, gently fold (or toss) all ingredients until well blended. Season well with salt and pepper.
10 min
- 3.
Top each tostada shell with a few slices of avocado, place a generous serving of the crabmeat mixture over it, and garnish with a sprig of cilantro. Serve each with a lime wedge.
10 min
