Citrus Scented Dungeness Crab Tostada with Pickled Onions and Guacamole
Pairs With Rosé
Yield:
4 to 8 Servings
Prep Time:
1 Hour
Cook Time:
5 Minutes
Total Time:
1 Hour 5 Minutes
Ingredients
Crab
- ½ pound Crab meat, clean
- 3 Tbsp. Orange juice
- 1 Tbsp. Lime juice
- ¼ cup Cucumber, peeled, seeded, small dice
- 1 Tbsp. Cilantro, chopped
- ½ tsp. Orange zest
- ¼ tsp. Lime zest
- 1 Tbsp. Hot sauce
- to taste salt and pepper
Guacamole
- 2 ea. Avocados
- 2 Tbsp. Red onion, small dice
- >1 Tbsp. Cilantro, chopped
- 1 Tbsp. Lime juice
- to taste salt and pepper
Pickled Onions
- 1 ea. Red onion, fine julienne
- ¼ cup Sweet rice wine vinegar
- 1 pinch Chili flakes
- to taste salt and pepper
Preparation
For the pickled onions: Bring a small pot of water to a boil. Add onions and remove from heat. Drain well. Toss warm onions with rice vinegar, chili, salt and pepper to taste. Let sit for 1 hour.
Combine crab, juices, zest, cucumber, cilantro, and hot sauce in a bowl. Gently mix. Adjust seasoning with salt and pepper
Remove seed and peels from avocado. Place in a bowl and mash until chunky. Gently mix in red onion, cilantro, lime juice and season with salt and pepper.
To Serve: Place a tortilla round on a plate. Top with 2 teaspoons of guacamole. Top with pickled onions and 1 tablespoon crab mixture. Garnish with micro cilantro and radishes!