This recipe came from Kristin Cavallari’s True Roots Cookbook and is a favorite of mine.
8 small tortillas
16 oz lump crab meat
1 tsp lime zest
1 Tsp lime juice
2 Tbsp mayo
1 tsp paprika
1/2 tsp garlic powder
1 tsp chopped cilantro
1/2 tsp chili flakes
pink Himalayan salt
1 15 oz can black beans, drained
1 tsp chili powder
1 tsp ground cumin
1 C shredded lettuce
Preheat oven to 350. Place tortillas on baking sheet and bake for 10 mins or until crispy. Let cool.
In a large bowl mix crab meant, lime zest and juice, mayo, paprika, garlic powder, chopped cilantro, chili flakes and a pinch of salt until combined. Refrigerate until ready to build tostada.
In a blender black black beans, chili powder, 2 Tbsp water and a pink of salt until it is a sauce like consistency.
In a medium bowl, mash avocado with cumin and 1/2 tsp salt.
To build tostada, spread black bean mixture in a thin layer on tortillas. Spoon crabmeat on top followed by avocado and (if you wish) salsa. Garnish with lettuce and cilantro.