Blue Crab & Avocado Tostadas

A delightful mix of fresh jumbo lump crab, creamy avocado, and crisp radish served on a crunchy tostada shell. Perfect for an appetizer or light snack.

Cook time: 20 minutes

Servings: 6

Ingredients

• 1 pound jumbo lump crab
• 1 tablespoon jalapeño chopped
• 1 tablespoon lime juice
• 2 cups avocado mashed, from about 3 avocados
• 0.5 teaspoon kosher salt
• 1 tablespoon lime juice
• 12 tostada shells
• 3 pieces radish thinly sliced into matchsticks
• 6 sprigs cilantro with leaves picked
• 0 hot sauce to taste
• 2 pieces lime cut into wedges

Instructions

1. Preheat the oven to 350°F. Clean the lump crabmeat carefully, picking through it over a medium mixing bowl and discarding any shells. Try to keep the big lumps as intact as possible.
2. Add 1 tablespoon of the chopped pepper and 1 tablespoon lime juice to the crab. Stir gently to combine and set the crab salad aside.
3. In a separate small mixing bowl, combine the mashed avocado with the salt and 1 tablespoon lime juice. Stir to combine and set aside.
4. Place the tostada shells in a single layer on a baking sheet and toast in the oven for 5 to 7 minutes, until glistening but not browning.
5. Place the tostada shells on a large serving tray or, if serving individual plates, two tostadas per plate. Spread the mashed avocado across the warm tostadas and top with a few spoonfuls of crab salad.
6. Optional: garnish with the remaining chopped pepper. Sprinkle the radish slices and a few cilantro leaves on each tostada. Serve with hot sauce and lime wedges.