I heard Ryan Scott talking about this recipe on KGO and my mouth started watering! What's sad and disturbing to me is that I am publishing his recipe here even though I can't eat crab. I love love love seafood but it has become one of my see food head starts throbbing foods. I never had trouble eating fish before my body decided it couldn't handle salt and other food additives. After waking up with swollen, puffy eyes and the hangover effects of Maxalt one too many times I decided to call it quits with fish. Of course the fact that I am now vegetarian hasn't stopped me from savoring the smells of good food. I can use tofu instead of crab for the tostadas. Besides I plan to make the salsa which sounds delicious. I will probably use it with the ranchero sauce recipe I posted before.
Crab Tostadas with Fire Roasted Chiles, Avocado and Tomatillo Salsa
- Inientsgredients
- red bell pepper, charred and cut in 1 inch strips
- 1 ripe avocado, cut in small cubes
- 1/4 cup fresh lime juice
- 1/3 cup fresh cilantro, finely chopped, plus extra for garnish
- 1/2 teaspoon Kosher salt, plus extra for seasoning
- 1 pound lump crabmeat
- 10 tomatillos
- 1/2 teaspoon cumin seed, toasted and ground
- 2 cloves of garlic
- 2 chipotle chiles in adobo
- 6 corn tostadas
Directions
In a large mixing bowl, mix the lime juice, cilantro and salt.
Add the bell pepper, avocado and crabmeat and gently mix everything together. Be careful not to over mix and break up the crabmeat.
Cover and refrigerate until ready to serve.
Tomatillo Salsa
Remove the husks and stems of the tomatillos and discard.
Rinse the tomatillos under warm water to remove the sticky film.
Place in a medium pot and cover with cold water.
Bring to a boil over high heat. Cook until the tomatillos turn dark green and are soft, about 10 minutes.
Do not overcook or let them split or you will lose some yummy juice.
Remove from the water and allow to cool.
In a large mortar (or a food processor) add the salt, cumin and garlic and grind to a paste.
Add the chipotles and continue to grind until smooth. Add the cooled tomatillos.
Press them gently between your fingers to pop them and then grind them into the mix. The salsa will be slightly chunky.
Place each tostada on a plate or break into pieces to serve them appetizer style.
Top with the crab mixture.
Drizzle the tomatillo salsa liberally over the crab. Garnish with chopped cilantro.
Note: You can substitute shrimp in place of the crabmeat for a dish that is great as an appetizer or main course. If you have any leftover crab mixture, combine it with the salsa and use it as a filling for enchiladas.
Add the bell pepper, avocado and crabmeat and gently mix everything together. Be careful not to over mix and break up the crabmeat.
Cover and refrigerate until ready to serve.
Tomatillo Salsa
Remove the husks and stems of the tomatillos and discard.
Rinse the tomatillos under warm water to remove the sticky film.
Place in a medium pot and cover with cold water.
Bring to a boil over high heat. Cook until the tomatillos turn dark green and are soft, about 10 minutes.
Do not overcook or let them split or you will lose some yummy juice.
Remove from the water and allow to cool.
In a large mortar (or a food processor) add the salt, cumin and garlic and grind to a paste.
Add the chipotles and continue to grind until smooth. Add the cooled tomatillos.
Press them gently between your fingers to pop them and then grind them into the mix. The salsa will be slightly chunky.
Place each tostada on a plate or break into pieces to serve them appetizer style.
Top with the crab mixture.
Drizzle the tomatillo salsa liberally over the crab. Garnish with chopped cilantro.
Note: You can substitute shrimp in place of the crabmeat for a dish that is great as an appetizer or main course. If you have any leftover crab mixture, combine it with the salsa and use it as a filling for enchiladas.
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