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Spicy Crab Salad on Tortillas |
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Serves: 4
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(Tostadas de Jaiba)
Category: Salads with Meat, Poultry, or Fish
Corn tortillas fried until crisp and golden brown are the base for tostadas that are piled high with almost anything. These tostadas are topped with a spicy crab salad. The oceans along Mexico's long coastline provide several species of crab; use whatever fresh crab is available in your area.
Vegetable oil for frying
1/2 cup Chipotle Mayonnaise or Crema or sour cream
4 (6- to 7-inch) corn tortillas
2 medium tomatoes, finely chopped
1 ripe avocado (Hass variety preferred), peeled and cut into 1/2-inch cubes
1/4 white onion, finely chopped
1 serrano chile, finely chopped with seeds
2 tablespoons chopped cilantro
1/4 cup fresh lime juice
2 cups cooked fresh crabmeat, coarsely shredded
1/2 teaspoon salt, or to taste
1 cup finely shredded Romaine lettuce
1. Prepare mayonnaise, if using. Then, in a medium skillet, heat vegetable oil to a depth of about 1/2 inch. Fry the tortillas, 1 at a time, turning, until crisp and golden brown on both sides. Drain on paper towels. (This can be done ahead.)
2. In a large bowl, stir together the tomato, avocado, onion, serrano chile, cilantro, and lime juice. Add the crabmeat and salt. Toss gently to combine. To assemble, put 1 crisp tostada on each of 4 plates, and divide the lettuce equally among the tostadas. Spoon the crab mixture equally on top. Add a dollop of chipotle mayonnaise and serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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