Unlike the bean- and cheese-laden tostadas served in many restaurants, these are featherlight and heart healthy. The salad-like topping helps stretch the costly crabmeat, and you’ll save money by buying a cooked crab and extracting the meat yourself. Packaged tostada shells come in a variety of sizes; use any size you like.
- 2⁄3 cup (130 g) finely diced tomato
- 1⁄3 cup (40 g) finely minced green onion, white and
- pale green part only
- 1⁄4 cup (10 g) chopped fresh cilantro, plus whole leaves for garnish
- 1 clove garlic, finely minced
- 1 serrano chile, finely minced
- 2 large, ripe avocados
- 2 limes, 1 halved, 1 quartered
- Kosher or sea salt
- 8 corn tostada shells, about 5 inches (13 cm) in diameter
- 1 head pale, crisp romaine lettuce, about 6 ounces (185 g), halved lengthwise, then very thinly sliced crosswise
- 1⁄2 pound (250 g) Dungeness crabmeat
- 1⁄3 cup (75 g) crema (Mexican-style sour cream)
- Mexican-style hot sauce or Tabasco sauce, for serving (optional)
In a large bowl, combine the tomato, green onion, chopped cilantro, garlic, and as much of the minced chile as you like. Halve and pit the avocados, then scoop the flesh from the skin and add to the bowl. Squeeze the juice of 1∕2 lime over the avocado. Using a fork, mash the avocado coarsely, incorporating the other ingredients in the bowl as you work. Season with salt and add more juice from the other 1∕2 lime as needed to achieve a guacamole with good flavor.
Top the tostada shells with the guacamole, dividing it evenly and spreading it to the edges. Top each tostada with the romaine and then with the crab, dividing them evenly. Drizzle each tostada with 2 teaspoons crema. Garnish with cilantro leaves and serve immediately with the lime wedges and with the hot sauce, if desired.