The Annie Café & Bar’s Crab Meat Tostadas
with Avocado & Cabbage Slaw
Courtesy of Executive Chef Robert Del Grande | Serves 4-8 people
The Crab Meat
1 lb. crab meat
2 tbsp. mayonnaise
2 tbsp. heavy cream
2 tsp. fresh lime juice
Pinch of salt & pepper
The Avocado
2 avocados (must be ripe)
2 tsp. extra virgin olive oil
4 tbsp. white onion, finely diced
1 serrano chile (seeds removed; then finely diced)
2 tsp. fresh lime juice
4 tbsp. fresh cilantro (minced)
The Cabbage Slaw
2 cups green cabbage (finely shredded)
2 tbsp. fresh cilantro (minced)
1 tbsp. mayonnaise
1 tbsp. heavy cream
1 tsp. fresh lime
Pinch of salt & pepper
Tortillas
Fried tortillas, round or triangle shaped
Directions for Assembly:
Carefully inspect the crab meat & remove any leftover shell. In a bowl, combine the mayonnaise, cream & lime juice and mix well. Add the crab meat & very gently toss in the mayonnaise until lightly coated.
Peel & seed the avocados. Cut into small dice. In a bowl, combine the avocado with the remaining ingredients. With a spoon, lightly mash the avocado to incorporate the other ingredients. The avocado mixture should not be too smooth.
For the slaw, combine the mayonnaise, cream, lime juice and blend. Add the finely shredded cabbage & cilantro & lightly mix.
Top each tortilla chip with some avocado relish. Top the avocado with some crab meat. Top each tostada with a little cabbage slaw & garnish with a cilantro sprig or leaf.
Note: The tostadas can be made in any size – either small triangles as hors d’oeuvres or larger rounds as a first course.
Photo by Kirsten Gilliam
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