I often wonder if tostadas—crisp tortillas mounded with your choice of topping—were the first version of modern-day nachos. If so, these would definitely be called "supreme." Crunchy tortillas are layered with slices of creamy avocado and topped with a zesty crab salad to make the perfect appetizer.
Ingredients
Serves 8
Garnish
Prepare the Crabmeat
Step 1
Put the crabmeat in a bowl. Pick through it with your fingers to remove any cartilage.
Combine the Ingredients
Step 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.
Assemble and Serve
Step 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.
INGREDIENTS
Tostadas
You can buy commercial tostada shells or fry your own. Commerical tostada shells are basically large tortilla chips. Buy your favorite brand, but try to find tostadas that are 6 to 9 inches wide, round, and flat.
TECHNIQUES
Homemade Tostadas
To make homemade tostadas, purchase 6-inch corn tortillas. Pour 2 inches of oil into a shallow pan and heat over medium-high heat. When the oil is hot, add the tortillas, one at a time, and fry until golden brown on both sides. Remove from the pan, place on a paper towellined dish, and sprinkle with salt.
Seeding Tomatoes
To seed tomatoes, cut the tomato into quarters lengthwise then slice off the seedy pulp. Plum tomatoes are best for this recipe because they contain fewer seeds and less pulp than the round varieties.
ADVANCE PREPARATION
The crabmeat mixture can be made a day in advance and refrigerated in an airtight container.
SERVING SUGGESTIONS
While these tostadas make a great first course, you can also make smaller, bite-size ones to be served as hors d'oeuvres.
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.
Leave a Review
Reviews (23)
Back to TopThe flavors of the fresh lime juice and crab did not work together well at all. The result tasted metallic and flat. This was an unfortunate waste of good crab meat.
ejtidd
Nowhere in Particular
7/27/2015
Used recipe for as an appetizer for a party of 50. Doubled recipe. However, made homemade potato chips on my French mandoline to serve crab upon with the avocado. Very refreshing recipe. Perfect for summertime. Used for salad the next day. Great with the old-school 1973 recipe for Sangria. I don't suggest messing with the recipe.
Porkcfish
Laurel, MD
6/19/2012
Not the best way to use crab, not sure why everyone thought this was such a winner. My spouse liked it more than I did but she wasn't that impressed either.
jazzberryram
S. Haven, MI
5/6/2011
I rarely give a 4 fork rating, but I must for this one! Amazing. I did make a few changes, however. I made guacamole instead of just avacados and I went with the cheaper claw meat. Other than that, no changes.
Anonymous
Charlotte, NC
1/27/2011
This is basically crabmeat mixed with pico de gallo. Good but not great - I don't get the rave reviews.
Anonymous
Houston, TX
8/8/2010
I made these exactly like the recipe and they were a big hit. I was nervous about the fact that you do not take the seeds out of the jalapeno pepper. The crab meat definitely has a kick so be careful if you don't like spicy. Here is the best part: I bought those Tostado brand "scoops" and filled each one with the crab mixture. Perfect for a party. It made plenty for a party of 10. I will definitely make it again and jumbo lump crab meat is the key
nrm69
McLean, Va.
6/23/2010
Maybe I just don't like crab served this way, but we really were not crazy about this. Not enough "mexican" and too much "crab" for my taste.
Anonymous
Columbus, OH
6/21/2010
Absolutely brilliant - Served it at a summer party to rave reviews! Had a ton of requests for the recipe.
Anonymous
West Vancouver, BC
6/15/2010
This was light and zesty. Perfect for a summer salad or appetizer if served in small portions. Keeps well, too, so can be made ahead of time.
tgbixby
Farmgington Hills, MI
6/13/2010
Delicious! I did not want to pay for fresh crab so I used Mahi (grilled, marinated first in Sesame teriyaki). I added 2 minced fresh garlic cloves, 2 serrano chili's insead of jalapeno. My husband said, please, can we have this again soon!
masiegler
Tucson, AZ
5/19/2010
This recipe was great! Pretty simple, and very zesty and summery goodness. I bought imitation crab meat because the only other kind was frozen and I didn't really want to deal with a block of frozen crab, but I don't think it tasted as good as it could have. I will make it again, but I plan to hunt down the good stuff before doing so.
emstraus
5/17/2010
I made these on Friday evening - however, I did make a few slight changes. 1. I went to buy lump crab and decided I did not want to spend $36 on just one ingredient. So I used 1/2 lb. imitation crab and lobster meat each. I put on a set of rubber gloves and broke up both packages into smaller pieces. (Next time I would like to add some grilled shrimp to see how that would compliment the dish). 2. I used shallots instead of red onions. 3. I added some spicy Cajun spice mixture to the final product. 4. I used the zest of only one of the limes not both, but I did use the juice from both limes.
fnejeidi
Denver, CO
5/10/2010
I used the cheapie claw meat, and I added some chili powder and cumin to spice things up. This was SO good. Perfectly light and tasty for spring and summer. Definitely a keeper!
fluffybomb
NYC
5/6/2010
This came together beautifully. It's light, bright, and refreshing, perfect in the hot and humid Florida weather.
JoshuaB
5/3/2010
I have been making this recipe since it came out on the site. I have been taking it to pot lucks and using it for my own entertaining, and we love it at home for meals. Everyone loves it! This is the biggest hit for a food we've experienced. Everyone loves it!
Anonymous
Sunny Place with Good Food and Nice People
4/23/2010
