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Tex Mexican
Tex Mex Tostados

Lynn's Crab & Avocado Tostados

 

3 tablespoons mayonnaise
 
2 tablespoons heavy cream
 
1 teaspoon minced chipotle chile in adobo sauce
 
1 pound lump crabmeat, picked over
 
2 large Hass avocados, cut into 1/2-inch dice
 
1 small onion, minced
 
1 large jalapeno, seeded, 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
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, jalapeno, 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.