Tostadas with Hashed Crab

I had the world’s most delicious crab tostadas in tlacotalpan, made with spanking fresh crabmeat from the peerless jaibas (relatives of our Chesapeake blue crabs) fished from the Papaloapan River system. Here I usually make the dish with jumbo lump crabmeat.

The mixture is very good as a simple crab salad, but I still think it beats all competitors as a topping for tostadas. Now, I know that some people will take the path of least resistance with tostadas and use commercial c