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Crab Tostadas

Crab anything sounds intimidating and fancy, doesn't it? I think it is necessary to spend the extra money for lump crabmeat, sold in small plastic tubs at your grocery store. The large chunks of sweet, tender crab are what makes this dish special, but nothing here is difficult to assemble.

I double the volume of the crab by folding in diced avocado and stirring together a dressed-up version of a basic mayonnaise dressing. Served on crunchy tostadas and this is fancy enough to serve to guests, but not intimidating to put together.


1/3 cup mayonnaise

3 tablespoons diced red onion

2 tablespoons chopped cilantro

1/4 teaspoon Worcestershire sauce

2 tablespoons lime juice

Hot sauce like Cholula

Kosher salt and pepper

8 ounces jumbo lump crab meat

1 large tomato, cored, seeded and finely diced

2 avocados, pitted and diced

In a small bowl, whisk the mayo, onion, cilantro, Worcestershire, lime juice, and a few shakes of Cholula. Season with a pinch of salt and pepper. Taste and adjust seasoning to your preference.

Gently fold in the crab meat, tomato, and avocados, using a rubber spatula to coat the ingredients in the dressing.

Spoon onto crisp tostada shells and enjoy. I served these crunch tostadas with an easy Black Bean Soup.

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