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CRAB TOSTADITOS
oil (for frying)
20 4-inch-diameter corn tortillas
3 tablespoons olive oil
2 small poblano chilies, thinly sliced
1 cup thinly sliced onion
4 garlic cloves, thinly sliced
1 teaspoon minced seeded jalapeño chili
3/4 pound crabmeat, coarsely flaked
1/2 cup seeded chopped tomatoes
1/2 cup crumbled Cotija or feta cheese
1/3 cup coarsely chopped toasted pumpkin seeds (pepitas)
1/4 cup coarsely chopped fresh cilantro
1 tablespoon fresh lime juice
1 large avocado, halved, pitted, peeled, diced
1 cup grated Monterey Jack cheese
Heat enough vegetable oil in heavy large skillet over medium-high heat to reach depth of 1 inch, working in batches, add tortillas and fry until crisp (about 45 seconds per side). Transfer to paper towels to drain. (Can be made 1 day ahead, stored in resealable plastic bag at room temperature.)
Heat olive oil in heavy large skillet over medium heat. Add poblano chilies, onion, garlic, and jalapeño; sauté until just beginning to soften, transfer to large bowl, cool.
Mix crab, tomatoes, Cotija cheese, pumpkin seeds, cilantro, and lime juice into vegetable mixture, season with salt and pepper to taste. (Can be made 4 hours ahead. Cover and chill.)
Preheat broiler. Place tortillas in single layer on 2 baking sheets, top with crab mixture and avocado, sprinkle with Monterey Jack cheese, broil until cheese melts, about 30 seconds, then serve. Makes 20. |
