Crispy California Tostaditos (2pcs) Recipe

Prepare shells

If your mini tostada shells are ready-to-use and crispy, set 2 aside. To make them extra crispy: heat 2 tablespoons neutral oil in a small skillet over medium heat. Add each shell and fry 30–45 seconds per side until golden and crisp, watching closely to avoid burning. Drain on paper towel and season very lightly with salt. Alternatively brush both sides with oil and bake at 200°C / 400°F for 6–8 minutes until crisp.

Assemble crab mixture

Place flaked crab meat in a medium bowl. Gently fold in diced avocado and small-diced cucumber so pieces remain distinct. Add chopped green onion and cilantro. Sprinkle lime juice, 1/4 tsp salt and 1/8 tsp black pepper over the mixture. Gently toss to combine, tasting and adjusting salt or lime if needed. Keep chilled until ready to assemble.

Make aioli

In a small bowl combine 3 tablespoons mayonnaise, 1 teaspoon sriracha, 1/2 teaspoon lime zest, 1/2 teaspoon minced garlic, 1/4 teaspoon honey (if using) and 1/8 teaspoon salt. Whisk until smooth and taste; adjust heat or sweetness to preference. Transfer half the aioli to a piping bag or small squeeze bottle for plating (reserve remaining aioli for other use or extra drizzle).

Assemble tostadas

Place each crisp tostada on a serving plate. Spoon an even portion of the crab-avocado-cucumber mixture onto each tostada, mounding slightly in the center. Drizzle or pipe the spicy aioli over the crab salad in a decorative pattern. Top each with 2 microgreens or cilantro leaves and scatter a few thin cucumber ribbons around or on top. Finish with a light sprinkle of toasted sesame seeds and serve immediately with a lime wedge on the side for squeezing.