Tostadas with Hashed Crab

Name: Tostadas with Hashed Crab (Tostadas de Jaiba)
Yield: Makes 2–2½ cups crab salad (6 servings)
Cuisine: Mexican
Ingredients: Salt and Freshly ground black pepper; 1 ripe but firm Mexican-type avocado (such as Hass or Fuerte), peeled, pitted, and finely diced; 1 large ripe tomato or 2 medium (about 8 ounces), peeled, seeded, and finely chopped; 2 tablespoons finely chopped cilantro; 12 3-inch tostadas, either commercial or freshly made; 1 pound lump crabmeat, picked over to remove any bits of shell or cartilage; 1 tablespoon olive oil; ½ cup mayonnaise; 1 small white onion, finely chopped; 3 thyme sprigs, chopped; Green She-Man Sauce

Tostadas de Jaiba

Preparation info

Makes 2–2½ cups crab salad (
6
servings)

Difficulty
Easy

Appears in

Zarela's Veracruz

By Zarela Martínez

Published 2001

About

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