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Spicy Crab Mini Tostadas

YIELD: Makes 6 servings

INGREDIENTS

For Spicy Crab Mini Tostadas:

6 each - 8-inch flour tortillas

as needed - egg wash

1/3 cup - mashed avocado

3/4 cup - Honey Wasabi Crab Salad

18 pieces - thinly sliced jalapeno coins

6 T - shredded carrots

3 T - crunchy onions

as needed - micro cilantro

For Honey Wasabi Crab Salad:

1/4 T - mayonnaise

1/4 T - ginger paste

1 tsp. - wasabi sauce

1/2 tsp. - wildflower honey

3/4 tsp. - fresh lime juice

1/8 tsp. - kosher salt

1/4 cup - white lump crab meat

DIRECTIONS

For Spicy Crab Mini Tostadas:
Pre-heat oven to 350°F.

Using a 2-inch ring cutter, cut 3 rounds from each 8-inch tortilla. Place the rounds on a parchment-lined sheet tray and brush with egg wash. Bake for 15 minutes or until crisp and lightly golden brown. Remove from oven and set aside to cool.

Once cooled, top each mini tostada with 1 tsp. of avocado smash, 2 tsp. of honey wasabi crab salad, a single jalapeño coin, and 1 tsp. of shredded carrots. Garnish each mini tostada with 1/2 tsp. of crunchy onions and micro cilantro. Plate on desired serving dish, 3 tostadas per serving. Serve immediately.

For Honey Wasabi Crab Salad:
Add the mayonnaise, ginger paste, wasabi sauce, honey, lime juice, and salt to a mixing bowl. Mix until thoroughly combined. Add the crab meat to the bowl. Fold mixture together, ensuring all the crab meat is coated.

Cover the bowl with plastic wrap. Leave to rest at room temperature for 15-20 minutes so the flavors can meld. Use immediately after rest period or store covered under refrigeration until needed.