I first had this rich but delicate appetizer in Tlacotalpan, made with spanking-fresh crabmeat from the wonderful jaibas (relatives of our U.S. blue crab) fished from the Papaloapan river system in the state of Veracruz, Mexico. I now make them with lump crabmeat my generous son, Chef Aarón Sánchez, sends me from Louisiana or that I get from my favorite fishmonger, Midtown Catch.
The tostadas can be nothing more than commercial corn tortilla chips in the wedge-shape familiar to fans of Mexican dips. But I think the luscious crab salpicón deserves something more elegant. I like to serve it as a topping on miniature corn tortillas or 3-inch rounds cut from commercial tortillas with a cookie cutter, briefly fried in 375ºF oil a handful at a time, and well drained on paper towels. The proportions given here yield about 2 or 2½ cups of the crab mixture, or enough for about 12 three-inch tostadas. Anything larger than 3 inches gets too messy to manage unless your guests wear bibs.
Hashed Crab for Tostadas (Tostadas de jaiba)
Ingredients
- 1 tbsp Mayonnaise commercial or homemade
- 1/3 cup Olive Oil extra virgin
- 1 pound Lump Crabmeat
- 1 small White Onion minced
- 2 tbsps Capers rinsed and drained (I don't)
- 1 large Ripe Tomato (about 1/2 pound), or use 2 medium
- 3 sprigs Thyme chopped
- 2 tbsps Cilantro finely chopped
- 1 large Avocado Mexican type avocado firm ripe, finely diced
- Salt and freshly ground black pepper
- 12 3-inch Corn Tostadas
Instructions
- In a medium sized non-reactive bowl ,beat together the mayonnaise and olive oil. Add the crabmeat and mix well. Stir in the tomato, onion, and herbs. Gently fold in the diced avocado. Add salt and pepper to taste (remember that they will lose some of their effect in chilling, so don’t be shy). Let sit, covered, in the refrigerator for at least 1 hour to marry the flavors.To serve top each tostada with 1 tablespoon hashed crab.
