Dungeness Crab Tostadas Recipe
Chipotle remoulade, avocado, pico de gallo
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Ingredients
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Chipotle Remoulade
Dungeness Crab
Avocado
Pico de Gallo
Tostadas
Garnish & Serving
Method
Chipotle Remoulade
- 1
In a bowl, whisk together the mayonnaise, minced chipotle peppers in adobo sauce, and adobo sauce until smooth.
- 2
Whisk in lime juice, Dijon mustard, and minced garlic.
- 3
Season with salt and black pepper, then blend until the remoulade is glossy and evenly seasoned.
Dungeness Crab
- 4
Gently fold the crab meat with olive oil and lime zest, being careful not to break the meat apart.
- 5
Season with salt to taste and set aside to let flavors meld for 5 minutes.
Avocado
- 6
Halve the avocados, remove pits, and scoop the flesh into a bowl.
- 7
Mash lightly or leave chunkier, then stir in 1 tablespoon lime juice and 0.25 teaspoon salt.
Pico de Gallo
- 8
In a bowl, combine diced tomatoes, red onion, jalapeño, and cilantro.
- 9
Add 2 tablespoons lime juice and 0.5 teaspoon salt; mix well and let rest 10 minutes to meld flavors.
Tostadas
- 10
Preheat the oven to 350°F (175°C). Line a baking sheet with tostadas.
- 11
- 12
Bake 5-7 minutes, or until crisp and lightly browned; remove and let cool slightly.
Assembly and Serving
- 13
Spread a generous layer of chipotle remoulade on each tostada.
- 14
Top with an even distribution of crab meat.
- 15
Add avocado chunks or slices and a spoonful of pico de gallo.
- 16
Garnish with fresh cilantro leaves and serve with lime wedges on the side.
