Citrus Scented Dungeness Crab Tostada with Pickled Onions and Guacamole
yield-icon
Yield:
4 to 8 Servings
prep-time-icon
Prep Time:
1 Hour
cook-time-icon
Cook Time:
5 Minutes
total-time-icon
Total Time:
1 Hour 5 Minutes

Ingredients

Crab

  • ½ pound Crab meat, clean
  • 3 Tbsp. Orange juice
  • 1 Tbsp. Lime juice
  • ¼ cup Cucumber, peeled, seeded, small dice
  • 1 Tbsp. Cilantro, chopped
  • ½ tsp. Orange zest
  • ¼ tsp. Lime zest
  • 1 Tbsp. Hot sauce
  • to taste salt and pepper

Guacamole

  • 2 ea. Avocados
  • 2 Tbsp. Red onion, small dice
  • >1 Tbsp. Cilantro, chopped
  • 1 Tbsp. Lime juice
  • to taste salt and pepper

Pickled Onions

  • 1 ea. Red onion, fine julienne
  • ¼ cup Sweet rice wine vinegar
  • 1 pinch Chili flakes
  • to taste salt and pepper

Preparation

For the pickled onions: Bring a small pot of water to a boil. Add onions and remove from heat. Drain well. Toss warm onions with rice vinegar, chili, salt and pepper to taste. Let sit for 1 hour.

Combine crab, juices, zest, cucumber, cilantro, and hot sauce in a bowl. Gently mix. Adjust seasoning with salt and pepper

Remove seed and peels from avocado. Place in a bowl and mash until chunky. Gently mix in red onion, cilantro, lime juice and season with salt and pepper.

To Serve: Place a tortilla round on a plate. Top with 2 teaspoons of guacamole. Top with pickled onions and 1 tablespoon crab mixture. Garnish with micro cilantro and radishes!

Welcome

We encourage responsible enjoyment of our wines. You must be 21 or older to visit this website. For wine purchases, your age will also be verified at checkout. Please drink responsibly.