Saturday night was so much fun. I loved being all cute and cooking dinner with the boyfriend (insert adorable and cheesy aww’s). We decided to make these scrumptious Crab Tostadas that we found in the cook book my mom gave me for Christmas. The recipe serves 8, but we devoured everything like sea-cows. For dessert, we dipped fresh blackberries in dark chocolate and enjoyed the meal with a bottle of white wine.
Anyway, it’s a super easy recipe. Perfect for those not big on cooking and a lot of fun to make together so nobody’s getting crabby in the kitchen.
You’ll need:
- 1lb lump crab
- 1/4 cup chopped cilantro
- 3 plum tomatoes, cut, seeded/cleaned out and diced
- 3 tablespoons finely chopped red onion
- 1 ripe avocado, thinly sliced or in small cubes
- 1 jalapeno, finely chopped
- The zest and juice from 2 limes (buy a third to slice and have on the side)
- 2 tablespoons mayo (we left this out)
- 1 tablespoon olive oil
- Dash of sea salt and freshly cracked black pepper (to taste)
- 6” flour tortillas, lightly fried in canola oil
To fry the tortillas, put about 1/2 cup of oil in a deep pan on high heat. It’ll be hot enough when you flick some water into the oil and it sizzles immediately. Place the tortilla in the oil to lightly brown on one side, flip and fry the other side. Place on paper towels, leaving a paper towel in between each fried tortilla to absorb the excess oil.
Before using the crab, be sure to check it for cartilage. When it’s set to go, take the remaining ingredients and toss gently in a large bowl. Serve on top of your fried tortilla and garnish with additional cilantro, sea salt, pepper and a lime wedge. We also tossed some hot sauce on them.
