CRAB TOSTADAS
We are celebrating International Women’s Day with our friends at Rose Productions KC this Sunday March 9! Female chefs and beverage professionals are coming together and providing small bites and drink pairings benefiting Girls On The Run. Check out Rose Productions KC for tickets and hope you join us. Below is a recipe we shared of what we will be making.
On the coast of Sonora, Mexico you will find seafood shacks serving up a mix of raw seafood, ceviches and cooked octopus, crab and shrimp. A classic lunch or appetizer is our crab tostadas that get piled up with pickled onions, avocado slices and dressed with salsa marisquera (a blend of chiles infused with soy sauce). This version takes the essence of those seafood shacks, but feel free to make variations as you wish with the toppings. Don’t want to use crab? You can sub it with chopped cooked shrimp. Provecho!
INGREDIENTS
2 cups vegetable oil preferably grapeseed
4 6-inch diameter Yoli Tortilleria white or yellow corn tortillas
8 oz premium crab
1 tablespoon fresh lemon juice
1/2 cup mayonnaise
2 tablespoons Yoli Salsa Macha Negra or other marisquera
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1 avocado
1/4 cup Yoli Salsa Del Rancho or any other green salsa
1/2 cup white wine vinegar
1/4 white onion
1/2 teaspoon kosher salt
Pinch of dried oregano
1/2 serrano pepper thinly sliced
Thinly sliced cilantro, sea grass, radish blossom, lime wedges
INSTRUCTIONS
Dry out 4 corn tortillas by placing in a single layer on a work surface for 30 minutes, or placing in a single layer on a baking sheet and refrigerating uncovered overnight.
Heat 2 cups grapeseed or vegetable oil in a large saucepan over medium heat until 350ºF. Line a baking sheet with paper towels. Fry 1 tortilla at a time: Add to the hot oil and carefully press down on the sides and center of the tortilla with tongs to submerge in the oil and help it cook evenly. Fry, flipping the tortilla every 10 seconds, and crisp and lightly golden brown, 50 to 60 seconds total. Transfer to the paper towels and season with kosher salt.
In a mixing bowl, add 8 oz premium crab, 1 tablespoon fresh lemon juice, 1/2 cup mayonnaise and mix well.
To make salsa marisquera negra, combine in a small bowl, 2 tablespoons of Yoli Macha Negra, 2 tablespoons soy sauce and 1 tablespoon fresh lime juice.
To make guacachile you will need to blend 1 avocado sliced in chunks and 1/4 cup of Yoli Salsa Del Rancho. Blend until smooth. Transfer to a squeeze bottle or small bowl.
Place thinly sliced 1/4 white onion in a glass bowl. Add 1/2 teaspoon kosher salt and mix well. Wait for five minutes until the onions have released some of their juices. Add 1/2 cup white vinegar and a pinch of dried oregano. Let them sit for another 5 minutes and now you have a quick pickled onions ready.
To assemble, divide crab mix in four portions. Spread each portion evenly on each tostada. Sprinkle pickled white onions. Drizzle salsa macha negra mix on each tostada, then dollop avocado-salsa mix. Top every other dollop of avocado -salsa mix with thinly serrano peppers. Sprinkle thinly sliced cilantro, sea grass, radish blossoms and serve with a lime wedge.