Hashed Crab for Tostadas (Tostadas de jaiba)
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.
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.
Notes
Nutrition
Calories: 260kcalCarbohydrates: 7gProtein: 15gFat: 20gSaturated Fat: 3gTrans Fat: 1gCholesterol: 33mgSodium: 738mgPotassium: 416mgFiber: 3gSugar: 2gVitamin A: 358IUVitamin C: 15mgCalcium: 50mgIron: 1mg