Crab, Avocado & Corn Tostadas

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Prep Time: 20min | Servings: 12 Servings

Bright, fresh, and full of texture, these Crab, Avocado & Corn Tostadas layer lump crab meat, ripe avocado, grilled corn, and a zesty crab salad on crisp tortillas—ready to serve in just over an hour.

  • 12 Corn Tortillas (Fresh)
  • 3 Avocados (Ripe) – Cut into Slices

Crab Salad

  • 16 oz. Crab Meat (Lump)
  • 4 oz. Grilled / Roasted Corn
  • 2 Serrano Chiles (Alternative: Habanero/Jalapeno) – Finely Diced
  • 2 Plum Tomatos – Finely Diced
  • 2 TBSP Lime Juice (Fresh)
  • 1 TBSP Olive Oil
  • 2 TBSP Cilantro – Chopped
  • Dash – Tabasco (Any Variety)
  • Salt&Pepper to Taste
  • Spicy Crema
  • 2 TBSP Mayo
  • 1 TBS Lime Juice (Fresh)
  • 1 TSP Sriracha
  • Salt&Pepper to Taste
  • Sriracha Flavored Salt
  • 1/2 cup Kosher Salt
  • 5 TSP Sriracha

Garnish

  • Sriracha Flavored Salt
  • Lime Wedges

  • Shuck and cut corn, grill or roast it then cool

  • Dice tomatoes and finely chop serrano chiles

  • Slice avocado

  • Fry or bake tortillas to crisp and drain

  • Chill crab salad in the refrigerator for 1 hour before assembly

  • Prepare sriracha salt (optional): Spread salt mixed with sriracha on a parchment-lined sheet and let it dry in a warm oven off heat for 2–3 hours.

  • Crisp tortillas: Heat oil to 350 °F, fry each tortilla about 30 seconds per side until crispy. Drain on paper towels and sprinkle with salt.

  • Make crab salad: In a large bowl, combine crab meat, corn, chiles, tomatoes, lime juice, olive oil, cilantro, Tabasco (if using), and salt and pepper. Toss gently to combine. Refrigerate for at least 1 hour.

  • Mix spicy crema: Whisk mayo, lime juice, sriracha, salt, and pepper in a small bowl until smooth.

  • Assemble tostadas: Lay a few avocado slices on each tortilla, top with chilled crab salad, then drizzle spicy crema. Garnish with lime wedges and a sprinkle of sriracha salt if desired.