RDG's Crab Tostadas with Avocado Relish

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RDG's Crab Tostadas with Avocado Relish

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A crispy crab tostada made with fresh jumbo lump crab meat, diced Haas avocado and cabbage slaw from Chef Robert Del Grande at Restaurant RDG + Bar Annie.


Avocado Relish:
  • 2 each  Haas avocado: peeled & seeded & cut into ½ inch dice
  • ½ each  Serrano chile: minced
  • ¼ each  white onion: finely slivered
  • ¼ cup  Cilantro leaves
  • 1 tbl  extra virgin olive oil
  • 1 tsp  fresh lime juice
  • ½ tsp  salt
  • ¼ tsp   freshly ground black pepper

Crab Meat:

  • 1 lb  fresh jumbo lump crab meat
  • 2 tbl   mayonnaise
  • 2 tbl   heavy cream
  • 1 tsp   lime juice
  • Pinch salt & pepper

Cabbage Slaw:
  • ½ head   green cabbage: core removed & very thinly sliced
  • ¼ cup  cilantro sprigs: roughly chopped
  • 4 each  red radishes: very thinly sliced or julienned
  • ½ each   Serrano chile: minced
  • 1 tbl  extra virgin olive oil
  • 1 tsp  lime juice
  • Pinch salt & pepper

  • 12 each  white corn tortillas


  • 1 each  Red Fresno Chile or Jalapeño: cut into very thing round slices
  • Cilantro Sprigs

Recipe Info

  1. In a small mixing bowl, combine all of the ingredients for the Avocado relish. Lightly mash or stir with a spoon to achieve a creamy texture.  Do not over mix – leave some texture of the avocado. Press a piece of plastic wrap on the surface of the relish and refrigerate.

  2. Check and clean the crab meat for any shells. In a small mixing bowl, combine the mayonnaise and heavy cream and mix until smooth. Add the lime juice, salt & pepper and blend. Add the crab meat and gently toss to lightly coat the crab meat. Add a little additional heavy cream if necessary to full coat the crab meat.

  3. For the Cabbage Slaw, combine all the ingredients for the slaw and lightly toss.

  4. With a cookie cutter (approximately 2 ½  inch diameter), cut small tortillas rounds from the tortillas – about 3 from each tortilla. Heat ½ inch of oil in a frying pan to approximately 350F. Lightly fry the tortilla rounds until crisp. Drain on a paper towel. Lightly sprinkle with salt.

  5. To make the tostadas, spread some of the Avocado Relish on each chip. Spoon some of the Crab mixture over the avocado relish. Garnish the crab with a thin slice of chile. Finish each tostada with a small pile of cabbage slaw.

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