Chef Holiday Recipes Made Easy Fast Hors d'Oeuvres
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.