Crab Tostadas Bites with Avocado-Cucumber Mash
For the recipe: Make Crisp Corn Tortilla Triangles / Lump Crab Salad / Avocado-Cucumber Mash
½ pound jumbo lump crabmeat, unpasteurized (if you can find it)
½ large haas avocado, firm but ripe
For the Crab Salad:
Add all ingredients to a non-reactive bowl. Gently toss all together not to break up the beautiful lump crab.
Taste for salt, add just a pinch.
Refrigerate until ready to use, up to one day ahead.
Remove pit and skin of avocado. Place on a cutting board – slice coarsely and mash with the side of a knife until creamy and mashed.
Add avocado with remaining ingredients to a non-reactive bowl and mix well. Use within few hours. Place in the refrigerator with plastic wrap firmly down on the avocado mash if needed.
Crisp Corn Tortilla Triangles*:
Cut 4 fresh corn tortillas into triangles; each one will yield 6 triangles.
In a 8″skillet, add 1/4 cup neutral oil. Raise heat to medium.
When hot, add 8 triangles and cook, turning over when lightly golden and crisp throughout.
Place on a plate lined with a sheet of paper towel. Continue with remaining triangles, adding more oil if needed.
*Can use store bought tortillas (organic blue ones would be nice.)
To Put Together / Before Serving:
Place 1 teaspoon of Avocado Mash on each tortilla triangle.
Mound a portion of Crab Salad on top, about 1 tablespoon.
Garnish with micro greens or sprouts.
This recipe may not be reproduced without the consent of its author, Karen Sheer.