Recipe Categories
Tex Mexican
Tex Mex Tostados

Shanna's Crab Chili Tostado

1 lb crabmeat
1/2 sm white onion
1 x clove garlic
1 lrg firm ripe tomato
1 x arbol chile, seeded and crushed
1 tbl fresh lime juice
1 tbl olive oil
1/4 cup raw cashews
1 pch salt
1 tbl chopped fresh cilantro
12 x corn tortillas, (3 1/2 inches in diameter)
    Olive oil for frying
GARNISH
    Cilantro leaves

 Method :
Pick over the crabmeat to remove any bone or cartilage. Rinse the meat under cold running water. Place in a small strainer and let drain. Place the onion, garlic, tomato, and chile in a food processor with a metal blade. Pulse just to chop. Add the lime juice, oil, cashews, salt, cilantro, and crabmeat. Pulse until just blended, do not puree. Cover the bottom of a 9-inch frying pan with olive oil and heat until very hot but not smoking. Using tongs, dip the tortillas, 1 or 2 at a time, in the oil and rapidly fry until lightly browned on both sides. Drain on paper towels. Spoon the crab mixture on top of each tostada, garnish with a cilantro leaf, and serve at once.