Food Recipes Spicy Crab Tostadas 5.0 (2) 1 Reviews 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. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Published on March 16, 2020 Print Share Share Tweet Pin Email Photo: Jennifer Causey Hands On Time: 25 mins Total Time: 30 mins Yield: 4 serves Ingredients 1 large jalapeño ⅓ cup mayonnaise 1 teaspoon kosher salt, divided ¼ cup canola oil 4 6-in. corn tortillas 8 ounces cooked jumbo lump crabmeat, drained and picked over 2 stalks celery, finely chopped (½ cup), plus leaves for serving 1 small shallot, finely chopped (2 Tbsp.) 1 tablespoon fresh lime juice (from 1 lime) ¼ teaspoon freshly ground black pepper Thinly sliced radishes, for serving Green pepper hot sauce, for serving (optional) Directions 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. Print