Hashed Crab for Tostadas (Tostadas de Jaiba)

Recipe: Zarela’s Veracruz, Houghton Mifflin, 2001

I first had this rich but delicate appetizer in Tlacotalpan, made with spanking-fresh crabmeat from the wonderful jaibas (relatives of our U.S. blue crab) fished from the Papaloapan river system.  The tostadas can be nothing more than commercial corn tortilla chips in the wedge-shape familiar to fans of Mexican dips.  But I think the luscious crab salpicón deserves something more elegant.  I like to serve it as a topping on miniature corn tortillas or 3-inch rounds cut from commercial tortillas with a cookie cutter, briefly fried in 375ºF oil a handful at a time, and well drained on paper towels.  The proportions given here yield about 2 or 2 1/2 cups of the crab mixture, or enough for about 12 three-inch tostadas.  Anything larger than 3 inches gets too messy to manage unless your guests wear bibs.

Makes 12 tostadas, or about 6 servings

1 tablespoon commercial or homemade mayonnaise

1/3 cup extra-virgin olive oil

1 pound lump crabmeat, picked over for bits of cartilage

1 large ripe tomato (or 2 medium-sized; about 1/2 pound), peeled, seeded, and finely chopped

1 small white onion, finely chopped

2 tablesoons capers, rinsed and drained

3 springs of fresh thyme, chopped

2 tablespoons finely chopped cilantro

1 ripe, firm Mexican-type avocado, finely diced

Salt and freshly ground black pepper to taste

12 3-inch tostadas, either commercial or freshly made (see above)

Salsa Verde Macha

In a medium sized non-reactive bowl, beat together the mayonnaise and olive oil.  Add the crabmeat and mix well.  Stir in the tomato, onion, and herbs.  Gently fold in the diced avocado.  Add salt and pepper to taste (remember that they will lose some of their effect in chilling, so don’t be shy).  Let sit, covered, in the refrigerator for at least 1 hour to marry the flavors.

Thanks to my neighborhood fish store for the good prices as I test recipes for this section.