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Citrus Scented Dungeness Crab Tostada with Pickled Onions and Guacamole
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4 to 8 Servings
Prep Time Icon
Prep Time:
1 Hour
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Cook Time:
5 Minutes
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Total Time:
1 Hour 5 Minutes



  • 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


  • 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


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!


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