Looking for an easy meal to make on a hot summer night or on a sunny spring sunday? I got the perfect one for you using basic ingredients, kicked up a notch with some of the best avocados from Mexico. For a home without air conditioning, these crab and avocado tostadas will soon become a favorite summer dinner. This recipe was shared with me by a dear American friend almost 15 years ago and has since then been one of our favorites during the summer season. I used imitation crab meat in my crab and avocado tostadas recipe for several reasons. Under normal budget-willing circumstances I would have opted to use real crab meat, but then I realized that (1) not everyone can easily find one pound of crab meat already removed from its shell, and (2) with the warm weather that we have been experiencing in the last summers, I thought it would be best to share something that does not require boiling a huge pot of water.
1 small red onion, sliced into thin rings
Juice 2 limes, plus wedges to serve
Pinch of caster sugar
170g can white crabmeat in brine, drained
2 spring onions, finely sliced
1 red chilli, deseeded and chopped
1 really ripe avocado, peeled, stoned and chopped
1 small garlic clove, crushed
2 corn tortillas
Handful mixed salad leaves
Put the onion in a bowl and cover with half the lime juice and a good pinch each of sugar and salt. Leave to soften while you get everything else ready. Mix together the crabmeat, spring onions and half the chilli. Season with black pepper and set aside. Mash the avocado with the remaining lime juice, garlic and some seasoning. You can leave it quite chunky or mash it until smooth. Stir in the rest of the chilli.
Bend each tortilla in half and toast in a toaster for 1 min. Put on 2 plates and top with the salad leaves, then mashed avocado. Finish with the crabmeat and drained pickled onion. Serve crab and avocado tostadas with lime wedges for squeezing over.