Ingredients

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

Directions

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.