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

  1. Preheat the oven to 350°F.
  2. Combine the Sriracha salt ingredients and spread out thinly on a baking sheet lined with parchment paper.
  3. Put the baking sheet in the oven and turn off the heat immediately.
  4. Allow the salt to sit in the residual heat until completely dry for about 2 to 3 hours.

Method of Preparation - Tortilla Prep

  1. Heat fryer or small pot with canola oil to 350°F.
  2. Place tortilla into oil and cook for 30 seconds.
  3. Flip tortilla over for another 30 seconds.
  4. Remove to a paper towel lined plate.
  5. Sprinkle with salt on both sides.
  6. Let drain for 3 minutes.

Method of Preparation - Crab Salad

  1. Place Crab Salad ingredients into a large bowl and toss gently to evenly coat.
  2. Refrigerate for at least one hour.

Method of Preparation - Tostada Assembly

  1. Place tortilla shell onto serving plate.
  2. Place 3 avocado slices onto each tortilla.
  3. Heap crab salad mixture onto avocado slices.
  4. Drizzle Spicy Mayo over mixture.
  5. Garnish with Sriracha flavored salt and squeeze of lime.