Ingredients
- 8 crispy tostada shells (or crispy shallow fried fresh corn tortillas)
- Crab Mix
- 8oz Dungeness crab meat
- 4 tbsp brown butter, room temp
- Zest of 2 lemons
- 1 tsp salt
- Corn Slaw
- 2 cups green savoy cabbage, shaved thin
- 1 Fresno chili, seeded, diced small
- 1 cup grilled corn
- 1/4 cup cilantro, chopped
- Charred Onion Vinaigrette
- 4 large shallots, charred on the grill until soft and blackened
- 1 egg white
- 1 cup neutral oil (grapeseed or blended oil)
- 1 tbsp garlic (finely chopped or grated)
- 2 tbsp sherry vinegar
- Juice of 1 lemon
- 1 tbsp honey
- Salt & black pepper, to taste
- Green Onion Aioli
- 2 egg yolks
- 1 cup neutral oil (grapeseed or light olive oil)
- 3 green onions, finely chopped (greens and whites)
- 2 cloves garlic, finely grated
- 1 tbsp Dijon mustard
- 1½ tbsp lemon juice
- 1 tsp white wine vinegar
- Salt, to taste
Method of Preparation
- Crab Mix
Gently fold all ingredients together. Keep the crab loose—don’t break it down. Keep chilled.
Corn Slaw- Combine all ingredients. Lightly season with salt just before serving to keep it crisp.
Charred Onion Vinaigrette- In a food processor, blend charred shallots, egg white, garlic, vinegar, lemon juice, and honey until smooth. Slowly stream in oil to emulsify. Season to taste. Texture should be loose but creamy.
Assembly- Spread aioli gently on the middle of the tostadas, place 2 oz of crab mix over top and keep to the center. Toss the cabbage mix with the charred onion vin and gently top the carb with about a 1/4 cup of the slaw. Add a small dollop of aioli to the top and garnish with some cilantro leaves.Plate with a couple lime wedges and enjoy!
