Crab Tostadas Bites with Avocado-Cucumber Mash

5 from 2 votes

Crab Tostadas Bites with Avocado-Cucumber Mash

Irresistible Zesty Pick-Up Appetizer ~ Crispy, crunchy and creamy – all the textures come together; a special recipe for Holiday Entertaining… Gluten Free

Prep Time20

Cook Time5

Total Time25

Course: Appetizer, Hors d'oeuvres

Cuisine: American

Keyword: crab and avocado appetizer, crab appetizer, crab tostada bites

Servings: CRAB TOSTADAS BITES

Author: Karen Sheer a zest for life

Ingredients

Lump Crab Salad:

1/2 pound jumbo lump crabmeat unpasteurized (if you can find it)
2 teaspoons red bell peppers fine dice
2 tablespoons mango peeled, medium dice
1 teaspoon fresh chives minced (can use scallion)
3/4 teaspoon sweet onion peeled, minced
1 teaspoon fresh flat leaf parsley minced (could use cilantro)
1 1/2 teaspoon fresh lime juice
1 tablespoon mayonnaise (without "natural flavorings")

Avocado-Cucumber Salad:

1/2 large haas avocado firm, but ripe
2 teaspoons fresh lime juice
2 tablespoons seedless cucumber coarsely grated and patted dry
1/4 teaspoon jalapeño minced
3/4 teaspoon sweet onion minced
1 teaspoon flat leaf parsley (could use cilantro)
1/4 teaspoon sea salt or to taste
4 fresh corn tortillas 6 inch
1/4 cup microgreens optional for garnish

Instructions

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.

Avocado-Cucumber Mash:

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 crisp tortillas (organic blue ones would be nice.)
Place 1 teaspoon of Avocado Mash on each tortilla triangle. Mound a portion of Crab Salad on top, about 1 tablespoon.

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.

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition