Guacamole & Blue Crabmeat Tostada Salad

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.

• Servings: 4
• Type: Lunch, Dinner
• Categories: Recipes, VOL 7 - ISSUE 2 • SPRING 2019
• Tags: Dinner, Lunch, Mexican, Seafood
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