Spacer Crab, Chili, and Avocado Tostaditos
  | Asymmetry | Cooking | Crab, Chili, and Avocado Tostaditos |



These were good, but we had a lot of leftover filling, so you might want to think about making more tortillas. This also represents my first-ever use of an avocado. I even managed to do the thwack-the-pit-with-your-knife-and-twist-it-out, just like Alton Brown showed us.

vegetable oil for frying
20 4-inch corn tortillas (cut down from larger ones if necessary)
3 Tbsp olive oil
2 small poblano chilis, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 c onion, thinly sliced
4 garlic cloves, thinly sliced
1 tsp minced seeded jalepeno chili
3/4 lb crabmeat, coarsely flaked
1/2 c seeded chopped tomato
1/2 c crumbled Cotija or feta cheese
1/4 cup chopped fresh cilantro
1 Tbsp lime juice
1 large avocado, halved, pitted, peeled, and diced
1 cup grated Monterey Jack cheese


  1. Heat enough vegetable oil in a heavy large skillet to reach a depth of one inch. In small batches, add tortillas and fry until crisp, about 45 seconds per side. Transfer to a paper towel to drain. You can do this step a day ahead of time; cool them completely and store airtight at room temperature.
  2. Heat olive oil in a large heavy skillet over medium heat. Add poblanos, peppers, onion, garlic, and jalapeno, and sauté until just slightly soft, about 12 minutes. Transfer to a bowl and allow to cool.
  3. Mix crab, tomatoes, Cotija, cilantro, and lime juice into vegetables. Season to taste with salt and pepper. This step can be done up to 4 hours before serving; cover and chill mixture.
  4. Preheat broiler. Place tortillas in a single layer on baking sheets. Top with crab mixture and avocado, and sprinkle with Monterey Jack cheese. Broil until cheese melts, about 30 seconds.
  5. Serve warm.

Bon Appetit, February 2003, p 90.

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Except where noted, all material on this site is © 2003 Rebecca J. Stevenson