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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Crisp tortillas are layered with slices of creamy avocado and topped with a zesty crab salad to make the perfect appetizer or light meal. Ingredients:
1 lb lump crabmeat |
1 tablespoon olive oil |
2 tablespoons mayonnaise |
3 tablespoons finely chopped red onions |
1 jalapeno, stemmed and finely chopped |
3 plum tomatoes, cored, seeded, and chopped |
1/4 cup lightly packed cilantro leaf, chopped |
2 limes, finely grated zest and juice |
salt and black pepper |
8 flat tostadas (packaged or homemade fried or baked to crisp) |
1 avocado, pitted and thinly sliced |
fresh cilantro stem |
2 limes, quartered |
Directions:
1. PREPARE:.
2. Put the crabmeat in a bowl.
3. Pick through it with your fingers to remove any cartilage.
4. COMBINE:.
5. Add the oil, mayonnaise, onion, jalapeño, tomatoes, cilantro, and lime zest and juice to the crabmeat.
6. Using a rubber spatula or spoon, gently fold (or toss) all ingredients until well blended.
7. Season well with salt and pepper.
8. ASSEMBLE:.
9. 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. OPTION:.
11. Another more casual option is to put the crabmeat mixture in a bowl or platter and serve the tortillas alongside, allowing your guests to make their own tostadas. In this case, dice the avocado and fold it into the crabmeat mixture.
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