2 tablespoons chopped cilantro, plus small leaves for garnish
3 tablespoons fresh lime juice
2 teaspoons pure olive oil
5 dozen round tortilla chips
1 large tomato, finely chopped
How to Make It
In a large bowl, combine the mayonnaise, heavy cream and chipotle. Fold in the crab. Season with salt and pepper and refrigerate.
In a large bowl, combine the avocados, onion, jalapeño, chopped cilantro, lime juice and olive oil. Season with salt and pepper and refrigerate.
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.
The crab mixture can be refrigerated overnight.
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