My F&W
quick save (...)

Crab and Guacamole Tostaditos

  • FAST
  1. 3 tablespoons mayonnaise
  2. 2 tablespoons heavy cream
  3. 1 teaspoon minced chipotle chile in adobo sauce
  4. 1 pound lump crabmeat, picked over
  5. Salt and freshly ground pepper
  6. 2 large Hass avocados, cut into 1/2-inch dice
  7. 1 small onion, minced
  8. 1 large jalapeño, seeded and minced
  9. 2 tablespoons chopped cilantro, plus small leaves for garnish
  10. 3 tablespoons fresh lime juice
  11. 2 teaspoons pure olive oil
  12. 5 dozen round tortilla chips
  13. 1 large tomato, finely chopped
  1. In a large bowl, combine the mayonnaise, heavy cream and chipotle. Fold in the crab. Season with salt and pepper and refrigerate.
  2. In a large bowl, combine the avocados, onion, jalapeño, chopped cilantro, lime juice and olive oil. Season with salt and pepper and refrigerate.
  3. To serve, put a heaping teaspoon of the guacamole on each tortilla chip, then spoon a tablespoon of the crab salad on top. Garnish each tostadito with some chopped tomato and a cilantro leaf and serve on a platter.
Make Ahead The crab mixture can be refrigerated overnight.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.