Ingredients

• 1 pound lump crabmeat
• 1 tablespoon olive oil
• 2 tablespoons mayonnaise
• 3 tablespoons finely chopped red onion
• 1 jalapeño, stemmed and finely chopped
• 3 plum tomatoes, cored, seeded, and chopped
• 1/4 cup lightly packed cilantro leaves, chopped
• 2 limes, finely grated zest and juice
• Salt and black pepper
• 8 flat tostada shells, packaged or homemade
• 1 avocado, pitted and thinly sliced
• Cilantro sprigs
• 2 limes, quartered

Instructions

1. Put the crabmeat in a bowl. Pick through it with your fingers to remove any cartilage.
2. Add the oil, mayonnaise, onion, jalapeño, tomatoes, cilantro, and lime zest and juice to the crabmeat. Using a rubber spatula or spoon, gently fold (or toss) all ingredients until well blended. Season well with salt and pepper.
3. Top each tostada shell with a few slices of avocado, place a generous serving of the crabmeat mixture over it, and garnish with a sprig of cilantro. Serve each with a lime wedge.