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Guacamole & Blue Crabmeat Tostada Salad

Guacamole & Blue Crabmeat Tostada Salad

Chef Demetrio “Chef D” Marquez, New Orleans Division

Ingredients

  • 4 ea 6-inch corn tortillas
  • 8 oz vegetable oil
  • 2 ripe avocados halves
  • ½ Roma tomato, diced
  • 1/8 red onion, diced
  • ½ fresh garlic clove, minced
  • 1 lime, juiced
  • ½ bunch fresh cilantro
  • 8 oz lump blue crabmeat
  • ½ tsp Creole mustard
  • 1 tbsp mayonnaise
  • ¼ tsp chipotle chile in adobo sauce
  • ½ oz shredded lettuce
  • ¼ oz Cotija cheese
  • 4 oz red wine vinegar
  • ½ oz marinated red onions (make recipe overnight)*

Preparation

  1. Tostadas: In a medium–high sauce pan, add oil. Add one tortilla at a time, cook for one minute on each side. With tongs, take out and place on paper towels.
  2. *Marinated red onions: In a bowl, add slivered red onions, then add red wine vinegar, oregano and one ounce sliced garlic clove. Allow it to set overnight to marinate flavors and color.
  3. Guacamole: In a bowl, add avocados, tomatoes, diced red onions, garlic, juice of lime and ¼ bunch of cilantro. Then mix and chop with spoon for chunky consistency. Adjust with salt and pepper. Then set aside.
  4. Lump blue crabmeat salad: In a bowl, add mayonnaise, chipotle chile adobo; mix well. Then gently fold in lump blue crabmeat to evenly coat. Adjust with salt and pepper.
  5. Finale: With tostada, add 1 ½ of guacamole, then top with lettuce and blue crabmeat salad. Finish with cotija cheese and marinated red onions.
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