Blue Crab Tostada (2) Recipe

Prepare crab

Drain and inspect the crab meat for shells or cartilage. In a bowl, gently fold the crab with 1 teaspoon lime juice, 1 teaspoon olive oil, 1/8 tsp kosher salt, and a pinch of black pepper. Set aside in the refrigerator while you prepare the other components.

Prepare avocado

Halve and pit the avocado. Scoop the flesh into a small bowl and mash lightly with a fork. Add 1/2 tablespoon lime juice and a pinch (about 1/8 tsp) of salt; stir to a chunky spread. Keep covered to prevent browning.

Warm tostadas

Preheat oven to 350°F (175°C). Lightly brush both sides of the two tostada shells with the remaining olive oil (about 1 tbs divided) and bake on a sheet for 5–7 minutes until crisp and warm. Alternatively, warm on a skillet over medium heat for 1–2 minutes per side.

Assemble tostadas

Spread half of the mashed avocado on each warm tostada. Spoon the dressed crab evenly over the avocado (about 4 oz crab per tostada). Top each with 1–2 tablespoons of the red pepper relish, a small handful (about 2 tablespoons) of microgreens or chopped cilantro, and a light drizzle of guajillo aioli. Finish with a grind of black pepper and an optional tiny pinch of flaky sea salt.

Rehydrate chiles

Bring 3 tablespoons of water to a simmer. Remove stems and seeds from the guajillo chiles, then add the chiles to the hot water and let steep for 8–10 minutes until softened.

Blend aioli

Drain the chiles (reserve 1 tablespoon of the soaking liquid). In a blender or food processor, combine the softened guajillos, mayonnaise, Greek yogurt, garlic clove, lime juice (1 tbs), sherry vinegar (1 tsp), smoked paprika, salt, the reserved tablespoon of soaking liquid, and 1 teaspoon neutral oil. Blend until smooth and creamy. If too thick, add up to 1 tablespoon additional warm water to reach a pipe-able consistency. Taste and adjust salt or lime as needed. Chill until ready to use.

Prepare pepper

If using raw red pepper, finely dice 1/2 pepper. For a mellower flavor, char the pepper over a gas flame or under a broiler until blackened, place in a bowl covered with plastic for 5 minutes, then peel, remove seeds, and finely chop.

Combine relish

In a small bowl, mix the chopped roasted red pepper with the finely diced red onion, 1/2 tablespoon lime juice, 1/2 teaspoon olive oil, and 1/8 teaspoon salt. Stir and let sit 5 minutes to meld flavors.