Crab, Avocado & Corn Tostadas
LEVEL: Medium 3 HOURS 12 Servings
A perfect light fare packed full of flavors and texture! Crab, corn, avocado; where could things go wrong?!
Ingredients
- 12 Corn Tortillas (Fresh)
- 3 Avocados (Ripe) – Cut into Slices
Crab Salad
- 16 oz. Crab Meat (Lump)
- 4 oz. Grilled / Roasted Corn
- 2 Serrano Chiles (Alternative: Habanero/Jalapeno) - Finely Diced
- 2 Plum Tomatos - Finely Diced
- 2 TBSP Lime Juice (Fresh)
- 1 TBSP Olive Oil
- 2 TBSP Cilantro - Chopped
- Dash - Tabasco (Any Variety)
- Salt & Pepper to Taste
- Spicy Crema
- 2 TBSP Mayo
- 1 TBS Lime Juice (Fresh)
- 1 TSP Sriracha
- Salt & Pepper to Taste
- Sriracha Flavored Salt
- 1/2 cup Kosher Salt
- 5 TSP Sriracha
Garnish
- Sriracha Flavored Salt
- Lime Wedges
Method of Preparation - Sriracha Flavored Salt
- Preheat the oven to 350°F.
- Combine the Sriracha salt ingredients and spread out thinly on a baking sheet lined with parchment paper.
- Put the baking sheet in the oven and turn off the heat immediately.
- Allow the salt to sit in the residual heat until completely dry for about 2 to 3 hours.
Method of Preparation - Tortilla Prep
- Heat fryer or small pot with canola oil to 350°F.
- Place tortilla into oil and cook for 30 seconds.
- Flip tortilla over for another 30 seconds.
- Remove to a paper towel lined plate.
- Sprinkle with salt on both sides.
- Let drain for 3 minutes.
Method of Preparation - Crab Salad
- Place Crab Salad ingredients into a large bowl and toss gently to evenly coat.
- Refrigerate for at least one hour.
Method of Preparation - Tostada Assembly
- Place tortilla shell onto serving plate.
- Place 3 avocado slices onto each tortilla.
- Heap crab salad mixture onto avocado slices.
- Drizzle Spicy Mayo over mixture.
- Garnish with Sriracha flavored salt and squeeze of lime.
