“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.
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.