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Crab Tostadas

8 Servings

Total Time
30 mins

“The menus at both Cala in San Francisco and Contramar in Mexico City feature tostadas topped with seasonal seafood,” says chef Gabriela Cámara and author of My Mexico City Kitchen: Recipes and Convictions (Lorena Jones Books; $35). “Celeriac or Napa cabbage pairs well with the crab. I like how celeriac’s texture mimics that of the crab, but I also love the distinct crunch that the cabbage provides.” Grating celeriac on the large holes of a box grater yields tender pieces.

Crab Tostadas

Photography by Marcus Nils­son © 2019
 1 cup cooked crabmeat, such as Dungeness
 1 cup shredded celeriac or minced Napa cabbage
 ½ cup prepared mayonnaise mixed with 1 tbsp. fresh lime juice
 2 habanero chiles, stemmed, seeded, veins removed, and minced
 ½ tsp kosher salt, plus more as needed
 8 tostada shells (6-in. diameter), purchased or homemade
 1 avocado, cut in half, pitted, peeled, and cut into 8 to 16 slices, for garnish
 Microsprouts, for garnish
 Lime wedges, for serving

In a medium bowl, stir together the crab­meat, celeriac, lime mayonnaise, chiles, and salt. Taste and add more salt if needed. Di­vide the crab salad among the tostadas, spreading it in an even layer. Top each to­stada with the avocado slices and sprouts and serve with the lime wedges.


How to make homemade tostada shells (optional): In a large deep-sided pot, heat 2 cups safflower oil over medium heat until 350 °. Fry 6-inch corn tortillas, one at a time, for about 2 minutes each, or until golden. While frying, hold down edges of tortilla with two forks to keep the tortilla flat. Drain tortillas on paper towels. Let cool for at least 15 minutes.

Nutrition Facts

Servings 0