Crab Tostada Recipe

Heat 1 inch of vegetable oil in a heavy skillet over medium-high heat until it reaches 350°F (175°C) or a small scrap of tortilla sizzles immediately. Fry tortillas one or two at a time for 30–45 seconds per side until crisp and golden. Transfer to a wire rack or paper towel-lined tray and immediately sprinkle with fine sea salt. Let cool and keep crisp.

Prepare crab mixture

In a bowl, gently combine the lump crab meat, 3/4 cup creme fraiche, 2 tbsp mayonnaise (if using), lemon juice, minced chives, black pepper and 1 tsp salt. Taste and adjust seasoning carefully — crab is delicate. The mixture should be creamy but still hold texture (not pureed).

Finish with creme fraiche

If the crab mixture is too thick, fold in the remaining 1/4 cup creme fraiche to loosen. Chill briefly (10–15 minutes) to let flavors meld; keep covered in refrigerator until assembly.

Top with caviar

At plating time, spoon a small quenelle or 2 tbsp of the crab tart onto each tostada and finish each with about 1/2 tsp to 1 tsp of high-quality roe/caviar per tostada for the briny accent.

Prepare quick-pickled kohlrabi

Peel the kohlrabi and cut into very thin matchsticks or use a mandoline for thin batons. In a small bowl whisk together 2 tbsp champagne vinegar, 1 tsp caster sugar, 2 tbsp cold water and 1/2 tsp salt until sugar dissolves. Toss the kohlrabi with the pickling liquid and let sit at least 10 minutes (up to 1 hour) in refrigerator. Add 1 tbsp finely sliced fresh dill before assembly.

Toast chiles and pecans

In a dry skillet over medium heat, toast the chiles de arbol for 20–30 seconds per side until fragrant but not burnt. Remove and cool. In the same pan, toast the pecans lightly until warm and aromatic (2–3 minutes).

Make salsa macha

In a small heatproof bowl, combine toasted chiles, pecans, 1 tbsp toasted sesame seeds, 1 tsp brown sugar, 1 tsp soy sauce, 1/2 tsp smoked paprika and 1/2 tsp salt. Heat the 1/4 cup neutral oil in saucepan until shimmering, then carefully pour hot oil over the mixture to bloom flavors. Stir, let cool slightly, then pulse 1–2 times in a food processor or chop by hand to a rough chunky paste — maintain texture so it's more crunchy than smooth. Taste and adjust salt or sugar as needed. Let rest to meld.

Prep halibut

If the smoked halibut is in large pieces, thinly slice or flake into bite-sized pieces. Lightly toss with 1 tsp olive oil and 1 tsp lemon zest to brighten flavor. Keep chilled but bring to near-room temperature before plating (about 10 minutes) so oil and zest are aromatic.

Assemble tostadas

Place a crisp tostada shell on a plate. Spoon about 2 tablespoons of the crab tart in the center and gently spread, leaving an edge for crunch. Arrange a few pieces of smoked halibut atop or beside the crab as desired.

Add pickled kohlrabi and salsa macha

Top each crab-topped tostada with a small nest (about 1–2 tbsp) of pickled kohlrabi for brightness. Dot or drizzle about 1/2 tsp of pecan salsa macha over the crab and halibut — or place a small spoonful to the side so diners can control heat. The salsa macha should add crunch, umami and smoke.

Garnish and serve

Finish each tostada with a small spoonful (approx. 1/2 tsp) of caviar on the crab, scatter a few microgreens or baby dill, a light crack of black pepper and a tiny drizzle (1/4 tsp) of extra virgin olive oil. Serve immediately with lemon wedges on the side.