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Home / Food and Wine Pairings / Crab tostadas

Crab tostadas

Chef, Lenny Redé
Wine Pairings:   Chardonnay

, 

Add crab tostadas to your list of quick and easy appetizers with wine

 

For a savvy match, crab tostadas are a quintessentially Californian dish, and Chardonnay is a great answer. A higher acid Chardonnay would pair even better or take it a step up and add bubbles for an even better pairing. The acidity in Chardonnay complements the natural sweetness of the crab meat while also cutting through the fattiness of the guacamole.

These crab tostadas are easy to make, perfect for last-minute parties, appetizers, or snacks for movie or game nights. Whip these out at your next party with some local bubbles, and you will be declared a hero by all your friends.

Ingredients

  • 1 16 ounce package tostadas (or fresh made)
  • 16 ounce Dungeness crab
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • Salt and pepper
  Garnish:
  • 2 tomatoes, seeded and diced
  • 1 red pepper, finely diced
  • 1 jalapeno, finely diced
  • 1⁄2 medium onion, finely chopped
  • ¼ cup cilantro, finely chopped
  Guacamole:
  • 3 Haas avocados, halved, seeded and peeled
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1 teaspoon Tabasco
  • 1/2 medium onion, diced
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced

Steps

1.

You can fry your own tortillas, but store bought are just fine.

2.

In a large bowl, pull the crab apart and check for any shell pieces. Combine lime juice and olive oil and dress crab with dressing and season with salt and pepper to taste.

3.

In another bowl combine diced tomatoes, diced peppers, onions, and cilantro.

4.

For guacamole:

In the bowl of a food processor combine all ingredients and pulse until well combined.

5.

Spread 1 tablespoon guacamole on a tostada and top with 1 ounce of crab meat and garnish with pepper mixture.

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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