I often wonder if tostadas—crisp tortillas mounded with your choice of topping—were the first version of modern-day nachos. If so, these would definitely be called "supreme." Crunchy tortillas are layered with slices of creamy avocado and topped with a zesty crab salad to make the perfect appetizer.
INGREDIENTS
Tostadas
You can buy commercial tostada shells or fry your own. Commerical tostada shells are basically large tortilla chips. Buy your favorite brand, but try to find tostadas that are 6 to 9 inches wide, round, and flat.
TECHNIQUES
Homemade Tostadas
To make homemade tostadas, purchase 6-inch corn tortillas. Pour 2 inches of oil into a shallow pan and heat over medium-high heat. When the oil is hot, add the tortillas, one at a time, and fry until golden brown on both sides. Remove from the pan, place on a paper towellined dish, and sprinkle with salt.
Seeding Tomatoes
To seed tomatoes, cut the tomato into quarters lengthwise then slice off the seedy pulp. Plum tomatoes are best for this recipe because they contain fewer seeds and less pulp than the round varieties.
ADVANCE PREPARATION
The crabmeat mixture can be made a day in advance and refrigerated in an airtight container.
SERVING SUGGESTIONS
While these tostadas make a great first course, you can also make smaller, bite-size ones to be served as hors d'oeuvres.
Another more casual option is to put the crabmeat mixture in a bowl or platter and serve the tortillas alongside, allowing your guests to make their own tostadas. In this case, dice the avocado and fold it into the crabmeat mixture.
