Crab Tostadas

From 'Mexico The Cookbook' by Margarita Carrillo Arronte

These tostadas are ideal for serving at parties as they are quick to make and easy to eat.

Ingredients:

• 4 tomatoes
• 3 cloves garlic
• 1 white onion
• 2 bay leaves
• Pinch of dried oregano
• 3 peppercorns
• 4 tbsp corn oil
• 3½ tbsp capers, rinsed and chopped
• 100g green olives, chopped
• 2 tbsp coriander, chopped
• 750g crab meat
• 400g tostadas
• Salt
  • For the Sauce:
• 300g mayonnaise
• 4-6 smoked chipotle chillies in adobo sauce
  • To Garnish:
• Lettuce, finely chopped
• Ripe avocado; peeled, pitted, and diced
• Red onion escabeche

Recipe:

1. Put the tomatoes, garlic, onion, bay leaves, oregano, and peppercorns in a blender. Process until smooth and strain into a bowl.
2. Heat the oil in a saucepan over medium heat. Add the tomato mixture and cook for 10 minutes over low-medium heat.
3. Add the capers, olives, coriander, and crabmeat; mix well and season with salt to taste. Remove from the heat then set aside.
4. For the Sauce, put the mayonnaise and chipotles into a blender and process until smooth. Put in a serving bowl and set aside.
5. Spread the sauce over the tostadas and put the crab meat mixture on top.
6. Garnish with some lettuce, avocado, and red onion escabeche.
7. Serve immediately, else the tostadas will turn soggy.