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Cucumber Avocado Crab Slaw Tostadas

July 22, 2021
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Creamy tangy jumbo lump crab slaw, avocado, and greens layered over a crispy oven baked tostada shell: these Cucumber Avocado Crab Slaw Tostadas are one of my favorite ways to eat crab.
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Creamy tangy jumbo lump crab slaw, avocado, and greens layered over a crispy oven baked tostada shell: these Cucumber Avocado Crab Slaw Tostadas are next level amazing.

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Crab salad is not something I grew up on. Personally, I don’t often think of it with a good connotation; rather, I think of it as a cross between the innards of a lobster roll fused with a macaroni salad. In other words — not a dish that is appealing. Recently, however, I’ve been looking for more ways to eat crabs. As I live about 20 minutes from Maryland, it’s pretty easy to get access to good crabs in the summer. Still, besides just straight picking crabs, the only other way I really eat them is in a crab cake… they’re good, yet kind of get old. So, when I trying to think of other ways to eat this shellfish, I realized that I was going to have to do something to reinvent that ~scary~ crab salad. Hence, this Cucumber Avocado Crab Slaw Tostadas was born. With a Greek yogurt based slaw instead of your typical salad, and layers of fresh avocado and greens, these tostadas transformed crab salad into something remarkable: a tangy herbaceous cucumber slaw that is truly out of this world. You have to give these a try!

The breakdown…

These Cucumber Avocado Crab Slaw Tostadas are honestly pretty simple. Just as in my Crispy Spiced Fish Tostadas with Avocado Mash and Feta Slaw, the shells are prepared in the oven, as opposed to the traditional deep frying route. While, yes, this is a healthier option, it’s also just an easier, cleaner way to achieve the same result: super crispy tortillas. All you have to do to achieve the perfect shell is to take SUPER thin tortillas (Generally, if they come in a pack of 20+ tortillas (as opposed of 6-12), they are of the thinner variety) and coat them generously with olive oil. I like to use a heavy duty olive oil spray to make sure I have all of my tortillas covered. Then, line them up on a large baking sheet and bake for just about 10 minutes. Super easy, yet so good!! 

Creamy tangy jumbo lump crab slaw, avocado, and greens layered over a crispy oven baked tostada shell: these Cucumber Avocado Crab Slaw Tostadas are one of my favorite ways to eat crab.

After your tortilla shells are good to go, it’s time to get working on that crab slaw. The base of this slaw is really quite simple: just some good jumbo lump crabmeat, raw diced white onion, scallions, cucumber, and mint. I love to use raw white onion in a dish like this, just because I think it brings in a nice bite when meshed with the other flavors. Then, with the addition of the crisp scallions and cooling cucumber, you get a base that’s almost tzatziki like… greek food meets Mexican tostada meets crab anyone??? Lol, it’s good, I swear.

all about that mint!

Lastly, you definitely want to go in with a bunch of fresh mint. Mint is one of my favorite fresh herbs, and it’s usually super easy to find. Fun fact, it literally grows like a weed in my backyard, so we can barely use it up as fast as it grows! Hence, I’m left eating a lot of mint, but I’m definitely not mad about it. In these Cucumber Avocado Crab Slaw Tostadas, the mint brings in a super nice fresh note that once again goes along really well with the somewhat Greek theme. Really, though, any herb would be delicious in these. Parsley and chives would both be great additions to the mint, but also good substitutions if that’s all you have. 

that vinaigrette…

Once you’ve got all of your slaw ingredients all tossed together, it’s time to make that dressing! This dressing is so simple, yet so unique. It starts off pretty basic: you’ve got some olive oil as a base, honey for some sweetness, and a bit of lemon juice for some acid… oh, and of course salt and pepper! After that, things get a bit different. You’ve got to add 1/3 cup of rice vinegar into the mix! While rice vinegar (or rice wine vinegar — they’re essentially the same thing) is often used in Asian cooking, it is actually the perfect compliment to crab — even in a light and bright definitely not Asian dish like this. Rice vinegar is really just the perfect balance between a sweet and sour vinegar, aka it’s not too tangy and not too sweet. I love that good balanced flavor in these Cucumber Avocado Crab Slaw Tostadas, but I also love how light and airy it keeps this dressing.

After that, you get to add in some Greek yogurt or mayo to the mix. I keep this step optional because I know some people may not want a creamier product. However, it really only is 2 tbsp, and I think it makes for the perfect consistency here, while still not being a mayo-based crab slaw. Definitely give it a try if you’re on the fence!

Creamy tangy jumbo lump crab slaw, avocado, and greens layered over a crispy oven baked tostada shell: these Cucumber Avocado Crab Slaw Tostadas are one of my favorite ways to eat crab.

now to assemble…

To assemble your tostadas, start off with a layer of mashed avocado over a warm shell. Better yet? Go in with a thick Avocado Crema! If you’re an active follower, you know I love a good avocado crema. You’ve got to try it sometime! After a layer of avocado, as a crema or mashed, go in with some micro-greens. This recipe calls for baby watercress or alfalfa sprouts, simply because I think these two micro-greens have the best texture: a good balance of a thick crunch and a not overpowering. Because, really, the point of the greens is just to add in a little fresh crisp note to the dish. So, you can really choose whatever you want. Arugula or shredded romaine would also be delicious. Lastly, add on some of that crab slaw and a little bit of fresh mint. Voila! You’ve got yourself a bomb tostada.

how to serve them up!

This Cucumber Avocado Crab Slaw Tostadas recipe is truly one of a kind. I love serving it up as is for your average weeknight dinner — because, I mean, they’re that simple. That being said, you could also add these to a fun summer spread… maybe with my Herbed Summer Squash and Feta Hash or my Smashed Pistachio Pesto di Rucola Potato Salad? Oh, and if you’re making these for a crowd who doesn’t entirely love crab, you could totally substitute the crab for broiled lobster, baked salmon, or poached shrimp. You could even make a variety of different options! Really, however you serve up these tostadas, they will definitely be the star of the show. Plus, they look stunning! Truly a work of art that tastes amazing. Sounds like a win-win to me!

I hope you love these Cucumber Avocado Crab Slaw Tostadas as much as I do! Let me know in the comments below:))

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Cucumber Avocado Crab Slaw Tostadas

Recipe by Annie PatrickCourse: Main Course, Dinner, LunchCuisine: SeafoodDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

Creamy tangy jumbo lump crab slaw, avocado, and greens layered over a crispy oven baked tostada shell: these Cucumber Avocado Crab Slaw Tostadas are one of my favorite ways to eat crab.

Ingredients

  • 8-10 thin corn tortillas*

  • Olive oil or olive oil spray, as needed

  • 1 lb fresh jumbo lump crabmeat, drained and peeled through for shells

  • ½ a white onion, diced

  • 3 scallions, sliced

  • ¾ cup finely diced cucumber

  • ⅓ cup fresh mint, chopped

  • ⅓ cup rice vinegar

  • ¼ cup olive oil

  • 2 tbsp honey

  • 1 large lemon, juiced

  • Salt and pepper, to taste

  • 2 tbsp Greek yogurt or mayonnaise, optional*

  • 2 avocados, mashed*

  • 2 cups baby watercress or alfalfa sprouts*

  • Lemon wedges, to serve

  • Chopped fresh mint, to garnish

Instructions

  • Preheat the oven to 400 degrees.
  • Coat the tortillas with olive oil or olive oil spray, and spread out on a large baking sheet. Transfer the baking sheet to the oven and bake for 12-15 minutes, flipping halfway through.
  • Meanwhile, to prepare the crab slaw, toss the crab, onion, scallions, cucumber, and mint. In a separate small bowl, whisk the rice vinegar, olive oil, honey, lemon juice, salt, pepper, and Greek yogurt (if using). Toss with the crab mixture.
  • To assemble your tostadas, layer some mashed avocado onto each tortilla shell. Top with some sprouts or watercress, then finish with a scoop of the crab slaw. Serve with extra lemon wedges and fresh mint, and enjoy!

Notes

  • These are the thin corn tortillas I use. Generally, if they come in a pack of 20+ tortillas (as opposed of 6-12), they are of the thinner variety. The thinner the tortilla, the more crispy your tostadas will get.
  • This is the olive oil spray I use. I find it easiest to cover the entirety of my tortillas by using a full bodied spray like this.
  • Instead of baby watercress, baby arugula or any micro green would work well. Or, you could even go in with shredded romaine or do a combination of a few greens. 
  • Instead of mashing your avocado, you could also use a simple avocado crema. Both are delicious!
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