Spicy Crab and Avocado Tostadas

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 avocado

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.

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