Citrus Scented Dungeness Crab Tostada with Pickled Onions and Guacamole

Pair with Small Block Series Rosé


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

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



  1. 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.
  2. Combine crab, juices, zest, cucumber, cilantro, and hot sauce in a bowl. Gently mix. Adjust seasoning with salt and pepper
  3. 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!

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