I was in college the first time I tried crab. There are two reasons for this. The first was I didn’t come from a seafood eating family. My sister and I both believed that Red Lobster commercials were the grossest thing on TV, and we had no desire to eat crustaceans. (We have since both repented of this.) The second was I was the pickiest eater alive as a child. Today, I am excited by new foods but once upon a time, new foods gave me anxiety. I also rejected things based on smell, and seafood is nothing if not smelly. When I married into a family of picky eaters, I couldn’t help but feel that this was punishment for what I put my mother through when I was a child.

Therefore, I was 21 and a senior in college the first time I tried crab. Reader, it was instant love. Nevermind, that it was merely crab cakes I tried as an experiment while on spring break in Florida (I tried actual crab legs soon after), I immediately understood that I had denied myself something delicious for two full decades of my life.

These tostadas are a casual weeknight-friendly way to eat crab. If your grocery bills aren’t giving you as much pain as mine are, feel free to increase the amount of crab in the recipe and decrease the veggies. As written, this recipe is fairly mild. For a spicier version, add more jalapeno and use a hotter pico de gallo. Like all of the recipes to be posted in June, these tostadas will pair perfectly with Albariño.

Cheesy Crab Tostadas
Servings: 4 dinner portions or 8 appetizer portions

				Prep Time: 5 minutes
			

				Cook Time: 15 minutes
			
Difficulty: Easy
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  Wine Pairing: Albariño.

Ingredients
8 corn tortillas
Non-stick cooking spray
12 oz crab meat (2 6-oz cans)
½ cup jicama, diced
½ cup red bell pepper, diced
⅓ cup celery, diced
2 scallions, chopped
2 tablespoons jalapeño, seeded and minced
½ cup plain Greek yogurt (or ⅓ cup mayo)
Juice of 1 lime
Salt and pepper
Shredded cheese (Mexican 3-cheese blend)
Toppings: pico de gallo, diced avocado, cilantro
Directions
Preheat oven to 400.
Spray the tortillas with nonstick spray on both sides. Place in a single layer on one or two sheet pans. Bake for 5 minutes on one side. Flip tortillas and then bake for an additional 3 to 5 minutes.
While your tortillas are baking, combine crabmeat, chopped vegetables, yogurt, lime juice, salt, and pepper in a bowl.
Top your tortillas with crab salad mixture and shredded cheese. Bake for 3 to 5 minutes.
Serve tostadas with pico de gallo, avocado slices, cilantro, and lime wedges.