Join us in celebrating Cinco de Mayo with Crab Tostadas and Chipotle Remoulade a recipe we got from the Four Seasons in Los Angeles, Executive Chef, Ashley James. One of our favorite places to unwind is their Windows Lounge. Plush sofas, comfortable armchairs and an inviting outdoor patio provided us a great place to relax, people watch ( favorite pastime of ours) and sample enticing appetizers from around the world, try a specialty martini (or two) and peruse the extensive wine list. We know you’ll enjoy this Crab Tostadas as much as we did!

Crab Tostadas with Chipotle remoulade

Ingredients crab:
4 crispy corn tostadas
8a ounces Dungeness crab
½s chopped Roma tomato
2 tablespoon chopped cilantro
2 tablespoon chopped white onion
¼ finely chopped chili Serrano
Juice of 1 lime
1/2 piece of avocado sliced into 8 strips
Salt and pepper

Ingredients Remoulade:
2 tablespoon mayonnaise
Juice of ½ lime
½ teaspoon finely chopped chipotle chili
½ teaspoon chopped cilantro
1 teaspoon finely chopped dill pickles

Methods:
Remoulade:
Mix all ingredients together and divide between the four tostadas

Crab:
Mix all ingredients together season to taste and divide between the four tostadas placing the crab on top of the Chipotle remoulade.
Place two strips of avocado on each tostada and serve.

Chefs notes:
Great served with an interesting Margarita, Tequila or Michelada

 

 

 

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