Crab and Guacamole Tostaditos

  • Servings: 8

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  • 3 tablespoons mayonnaise
  • 2 tablespoons heavy cream
  • 1 teaspoon minced chipotle chile in adobo sauce
  • 1 pound lump crabmeat, picked over
  • Salt and freshly ground pepper
  • 2 large Hass avocados, cut into 1/2-inch dice
  • 1 small onion, minced
  • 1 large jalapeño, seeded and minced
  • 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 this recipe

  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.

Contributed By Published November 1999

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