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... (Continue reading)