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Admittedly, Crab has become something of a mild obsession of late – probably because it is easy to get at the Farmer’s Market here in Portland, and because it is pretty easy to work with in general. And you can’t beat fresh seafood – wherever you are.

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This one is really easy if you buy pre-made tostadas, and mostly easy if you want to quick-fry your own tostadas out of easier to find corn tortillas.

Depending on whether you want this as a main course or just on smaller shells as an appetizer will depend on whether these amounts will serve 2 or 4 people – but you’ll need: 8 oz lump crab meat (pre-cooked), x2 chopped Roma tomatoes (with seeds removed), 1.5 Tbs mayonnaise, 2 Tbs finely chopped red onion or shallots, 1 red chile or jalapeno pepper (seeded and finely chopped), 1/4 cup fresh chopped cilantro or chopped oregano, 2 Tbs lime juice (or the juice of x1 fresh lime), Salt & Pepper, x4 corn tortillas (or pre-fried tostada shells if you want to avoid the frying).

In a bowl, combine crab, chopped tomatoes, cilantro or oregano, chopped onion or shallot, chopped chile or jalapeno, lime juice and a grind of pepper and a pinch of salt. Place in fridge.

Heat about 1/4-1/2″ vegetable oil in a cast iron skillet until it shimmers. Gently fry your corn tortillas until golden on each side (about 2-4 mins per side) – remove from oil and place on paper towels to drain.

Scoop crab/tomato mixture onto the flat top of tostadas and serve with some addition chopped cilantro/oregano on top.

Fresh and satisfying on all levels.

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