Crab Salad

 

 

I had the world’s most delicious crab tostadas in Tlacotalpan, made with spanking fresh crab meat from the peerless jaibas (relatives of our U.S. blue crabs) fished from the Papaloapan river system.  Here I usually make the dish with jumbo lump crabmeat.

The mixture is very good as a simple crab salad, but I still think it beats all competitors as a topping for tostadas.  Now, I know that some people will take the path of least resistance with tostadas and use commercial corn tortilla chips.  I suggest that you put in just a little more effort and make your own miniature tostadas by cutting 3-inch rounds from commercial thin corn tortillas with a cookie cutter.  Fry the tortilla rounds until crisp and golden (a handful at a time) in vegetable oil heated to 375°F, drain on paper towels, and top with a generous dollop of the crab salad.

 

Makes about 2 – 2 1/2 cups, or enough to top about twelve 3-inch tortillas (allow 2 per person)

 

1/2 cup commercial or handmade mayonnaise

1 tablespoon olive oil

1 pound lump crabmeat, picked over to remove bits of shell and 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 thyme sprigs (leaves only), chopped

2 tablespoons finely chopped cilantro

1 ripe, firm Mexican-type avocado, finely diced

Salt and freshly ground black pepper to taste

 

In a medium-sized non-reactive bowl, beat together the mayonnaise and 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.