Crunch Into Crab Tostadas With Mango-Avocado Salsa

crabtostadas
Ben Poremba

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.

Crunch Into Crab Tostadas With Mango-Avocado Salsa

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Prep Time
35
minutes
Cook Time
10
minutes
servings
2
crabtostadas
Total time: 45 minutes

Ingredients

  • 1 slightly unripe mango
  • 1 avocado
  • 1 plum tomato
  • 1/2 habanero chili
  • 1 small shallot
  • 1/3 cup mango
  • Juice and zest of 1 large lime (or 2 small limes)
  • 20 cilantro leaves
  • salt to taste
  • White pepper to taste
  • 1/4 cup Grapeseed oil
  • 1 cup mango purée
  • 1 small white onion
  • 1 carrot
  • 1 poblano pepper
  • 1 Serrano pepper
  • 1/3 cup apple cider vinegar
  • 1/2 teaspoon cumin
  • 1/4 cup Grapeseed oil
  • 1 pound fresh jumbo lump crab (we use Jonah crab in season)
  • Zest of 1 small lime
  • 1 small shallot
  • 1 branch celery
  • 1 tablespoon mayonnaise
  • 4 blue corn tostada shells

Directions

  1. :::pico:::
  2. Combine the ingredients in a bowl and refrigerate until ready to use. This salsa doesn't keep well. Eat it the day it's made.
  3. :::purée:::
  4. In a small pot, gently sweat (on low heat) the diced onion, carrot, and peppers in the grape seed oil. About 10 minutes until soft and onions look translucent. Transfer to a blender, and add mango purée, apple cider vinegar, and cumin. Blend on high until the mixture is very smooth. Refrigerate until ready for use.
  5. :::crab salad:::
  6. In a large bowl, combine all the ingredients. Refrigerate immediately until ready to use.
  7. :::tostadas:::
  8. Smear a full teaspoon of spicy mango purée on each shell. Top with crab salad. Top with mango-avocado pico. Garnish with cilantro and/or radish microgreens. Serve with a small wedge of lime and devour.
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