Crab Tostadas with Fire Roasted Chiles, Avocado and Tomatillo Salsa
- Servings: 6
- Difficulty: Easy
- Provided by: Chef Jeffrey Saad
- 1 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
Ingredients Print Recipe
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.
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.