Ingredients
- 12 12" Chipotle Chile Wrap (10253)
- 3 lb. 6 Oz Lump Crab Meat
- 9 oz. Red Onion, small dice
- 3 1/2 oz. Jalapeno, small dice
- 13 1/2 oz. Tomato, small dice
- 2 1/4 oz. Cilantro, minced
- 1 oz. Plus 1 Tsp Lime Juice, fresh
- 13 1/2 oz. Mayonnaise
- 1 1/8 tsp. Cayenne
- Tbsp. Salt, to taste
- Pepper, to taste
- 3 3/4 lb. Avocado, very thinly sliced
- Lime Wedges, as needed
Directions
- Combine crab, onion, jalapeno, tomato, cilantro, lime juice, mayonnaise, cayenne, salt, and pepper. Fold together and reserve refrigerated.
- To create one tostada, preheat oven to 350°F. Bake a tortilla for 5-7 minutes, or until crisp. Allow to cool before topping with 5 oz. sliced avocado and 8 oz. of the crab salad. Cut into 8 wedges and serve immediately.
