Crab Tostadas

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  • 1 lb lump crabmeat
  • 1 tbsp. olive oil
  • 2 tbsp. mayonnaise
  • 3 tbsp. finely chopped red onion
  • 3 plum tomatoes, cored, seeded and chopped
  • 1/4 cup lightly packed cilantro leaves, chopped
  • 2 limes, finely grated zest and juice
  • salt and black pepper
  • 8 flat tostada shells (packaged or homemade)
  • 1 avocado, pitted and thinly sliced

Garnish

  • cilantro sprigs
  • 2 limes, quartered

Put the crabmeat in a bowl.  Pick through it with your fingers to remove any cartilage. Add the oil, mayonnaise, onion, jalapeno, 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. 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. 

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