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Ingredients
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Crab tostada components
Mojo (cilantro-garlic citrus sauce)
Pickled red onions
Optional garnish and seasoning
Method
Pickled red onions
- 1
- 2
Combine the white vinegar, water, sugar, salt, and peppercorns in a small saucepan and bring to a gentle simmer just until the sugar and salt dissolve, about 1–2 minutes. Remove from heat.
- 3
Pour the hot pickling liquid over the sliced onions, pressing them down so they're submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best 1–2 hours) before serving. Leftovers keep refrigerated up to 2 weeks.
Mojo (cilantro-garlic citrus sauce)
- 4
In a blender or food processor, combine the cilantro, parsley (if using), garlic cloves, lime juice, orange juice, cumin, and salt.
- 5
With the motor running, stream in the olive oil until the mixture is emulsified and bright green. If the mojo is too thick, add 1 tablespoon of water at a time until you reach a pourable but slightly thick sauce (about 1–2 tbs). Taste and adjust salt, lime, or cumin as needed.
- 6
Transfer the mojo to a bowl and refrigerate for at least 15 minutes to let the flavors meld. Bring to room temperature before assembling if chilled.
Crab tostada assembly
- 7
If using pre-made tostadas, warm them in a 375°F (190°C) oven for 4–6 minutes until crisp. If using tortillas, lightly brush with oil and bake or fry until golden and crisp.
- 8
Season crab
Gently fold the lump crab meat with 1 tablespoon of the mojo, 1/4 teaspoon salt, and a grind of black pepper. Be careful not to break up the crab lumps.
- 9
Spread a thin layer of microgreens or shredded lettuce on each warm tostada to create a barrier that keeps the tostada crisp.
- 10
Divide the seasoned crab evenly among the 6 tostadas, mounding slightly.
- 11
Top each crab portion with a spoonful (about 1 teaspoon) of pickled red onions and a sprinkle of crumbled cotija cheese (about 1 tablespoon per tostada).
- 12
Drizzle about 1 teaspoon of mojo over each assembled tostada. Finish with a light drizzle of extra virgin olive oil, a pinch of smoked paprika if using, and a scatter of chopped chives or sliced scallion.
- 13
Serve immediately with lime wedges on the side for squeezing.