Chef Ben Poremba of St. Louis Mexican mecca Nixta loaned us this tostada recipe for Holy Frijoles Week. Tired of tacos? We don’t really believe you; however if you’re simply looking to switch things up and get a little crunchy, a fresh crab tostada may just be the thing to shatter you out of your rut. 

Both recipes, like all recipes at Nixta, are a collaboration between myself and my Executive Chef Tello Carreon. We like to take a familiar item and give an unexpected angle of refinement and ingredients.

We like doing seafood with tostadas, so this recipe is inspired by a fresh crab salad with avocado and mango that Tello used to make, but we deconstructed it. We have the purée on the bottom with mango, avocado and serrano pepper. Then we put fresh crab right on top, and top that with a mango, avocado and pickled serrano pepper relish.

Here’s a tip for making tostadas: using a tostada basket, line up (homemade or artisan-quality) tortillas, and deep fry until crispy, for about 6-8 minutes. This step can be done up to a day prior serving.