Delicious, packed with flavor, and easy: that’s the name of the game with this elegant recipe, which takes its flavorful cues from Mexico. First, you’ll make a delicious spicy jalapeño mayonnaise. Then, you’ll crisp up corn tortillas in oil to make the tostada base. (Keep an eye on the heat to avoid burning the tortillas.) All that’s left to do is stir together the crab with shallot, celery, and enough lime juice to take remove any raw, oniony-bite bite out of the shallot. Shopping Tip: If you are short on time, you can buy pre-toasted tostada shells, though they won’t be as tasty as the DIY version.
How to Make It
Preheat broiler with rack 6 inches from heat. Place jalapeño on a baking sheet and broil until charred in spots, 5 to 8 minutes. Let cool for 5 minutes. Finely chop and transfer to a small bowl; stir in mayonnaise and ¼ teaspoon salt. Set aside.
Heat oil in a medium skillet over medium-high. Add 1 tortilla; cook, flipping once and pressing down with a spatula for even coloring, until golden, about 1 minute per side. Transfer to a baking sheet lined with paper towels. Repeat with remaining 3 tortillas. (Reduce heat as needed if tortillas get too dark around edges.) Season fried tortillas with ¼ teaspoon salt.
Stir crabmeat, celery, shallot, lime juice, pepper, and remaining ½ teaspoon salt in a bowl until combined. Spread jalapeño mayonnaise over tortillas and top with crabmeat mixture. Top with radishes, celery leaves, and hot sauce (if using).
Chef's Notes
After tasting the celery leaves in this easy meal, you'll never throw them away again.