Crab TostadasJuly 25, 2016
This is one of my favorite things to prepare on a hot summer day. It’s easy, healthy and incredibly satisfying.
8 tostadas, packaged or homemade
3 avocados, mashed
1 pound crabmeat
juice of two limes, or more to taste
1 Persian cucumbers, diced
1 cup cherry tomatoes, quartered
3 serrano chiles, diced
If you don’t have tostadas at home you can make them yourself as long as you have corn tortillas on hand. It’s easy. Just preheat the oven to 350° F, brush a small amount of olive oil on both sides of the tortillas, spread them out in a single layer on a baking sheet, and sprinkle with salt. Bake until golden brown and crispy, about 12 to 15 minutes.
Put the avocado in a bowl and mash.
Top each tostada evenly with the guacamole, place a generous serving of the crabmeat mixture over each, drizzle with lime juice to taste, garnish with slices of cucumber, quartered tomatoes and serrano pepper. Drizzle with olive oil, sprinkle with sea salt, and serve.