Crab Tostadas

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When it’s hot out, Tostadas are ideal for skipping a hot stove or oven. Consider this “No Cook Recipe” for serving an appetizer, family meal or gourmet dinner. Save additional time in preparation by buying off-the-shelf corn tostadas and green chile salsa. If you choose this recipe for appetizers look for the smaller diameter tostadas sold in many supermarkets.

The recipe is built in three layers; the crispy corn tortilla base (tostada), the crab filling mixture and topping of garnishes. Because crab meat is delicate and sweet in taste, putting a hot salsa over the tostada is not a good idea. But I discovered that by smearing a light layer of salsa.on the crispy tostada base, that creates a bright contrast of flavor with the delicacy of crab.

Ingredients

Serves 4

6-8 tostadas , regular size

Green chile salsa

Crab filling

8 oz lump crab meat

1 Persian cucumber, Soft core removed, the rest chopped ¼ inch cubes

1 medium fresh tomatillo, chopped ¼ inch cubes

3 oz sour cream, or mayonnaise, or creme fraiche

½ teaspoon coriander spice

Juice of 1 lime

Salt and pepper to taste

Tostada garnishes

⅓ cup finely diced scallions(about 6 thin scallions)

⅓ cup chopped cilantro

⅓ cup fresh tomatillo ¼ inch cubes – optional

⅓ cup red oinion slices – optional

Avocado slices – optional

Preparation

Crab filling

Sour cream, mayo or creme fraiche is used as a binder to achieve a crab mixture that will spread evenly on the tostada. The cucumber and tomatillo is for flavor and crunch.

Add the sour cream in a bowl and add small amounts of whole milk or half&half to achieve a slightly liquid binder. Add the crab, coriander, cucumber, tomatillo cubes and lime juice. Adjust milk for spreadability and salt and pepper to taste.

Garnish combinations