These Crab tostadas are an ode to @theemoodyfoody's Mexican heritage, but have several twists! The recipe calls for King Crab, but Fabrizio aka @theemoodyfoody says imitation crab will work just fine. They are bright, delicious, and satisfyingly crunchy. Watch the recap of Fabrizio making these on @thefeedfeed TikTok!
- 1 pound King Crab legs
- 1 cob corn
- 1 tablespoon avocado oil
- 2 radishes, julienned
- 2 tablespoons pineapple juice
- 1 lemon, juiced and zested
- 1 tablespoon Japanese mayo
- 1 tablespoon Mexican crema
- kosher salt, to taste
- 1 ripe avocado
- 1 tablespoon finely chopped cilantro
- 1 tablespoon shallots, finely diced
- 1 tablespoon yuzu juice
- 2 cups canola oil
- 4 small corn tortillas
- 1 thinly sliced, for garnish jalapeno
- Tajin seasoning, to taste, for garnish
- Sambal sauce, to taste, for garnish
Preheat the oven to 450°F. Tightly wrap crab legs in aluminum foil, place onto a baking sheet, and put into the oven for 15 minutes. Once done, remove crab legs from the oven and allow to cool. Crack open the shells and remove the meat. Shred and set aside.
Set the oven to broil. Coat the corn on the cob with avocado oil, and place it on a wired baking sheet. Broil the corn for about 10 minutes, rotating halfway so it’s evenly charred on all sides. Once done and cooled, remove the corn kernels from the cob and set aside.
In a medium bowl, add the shredded crab meat, corn off the cob, radishes, pineapple juice, lemon juice and zest, Japenese mayo, Mexican crema and salt to taste. Mix well.
In a separate medium bowl, add the avocado, cilantro, shallots, yuzu juice and salt to taste. Mix well and mash into a guacamole-like consistency.
Add canola oil to a medium pot over high heat. Once the oil has reached 375°F, carefully fry the tortillas one at a time. They should be golden and crispy.
Assemble the tostadas with a layer of yuzu guacamole mixture, pineapple crema King Crab mixture, a slice of jalapeño, a dab of sambal chili paste & a sprinkle of Tajin seasoning. Enjoy!