Baja Crab Tostadas Recipe

Bacon Corn Salad

1. Preheat oven to 400ºF.
2. Place bacon on parchment-lined sheet and bake for 15-17 minutes, rotating the tray 180º halfway. Remove from oven and drain grease. Crumble bacon with a knife. Set aside.
3. While bacon is in oven, bring medium pot of water to boil and boil corn for 3 minutes. Remove from water and let cool. Once able to be handled, remove corn from cob. Set aside.
4. In a medium bowl, combine bacon, corn, garlic, green onions, lime zest & juice, mayonnaise, chili powder, cumin, salt, and pepper. Mix until well-combined. Set aside.

Sweet Chili Sauce

1. Add all ingredients to small bowl. Mix until well-combined. Chill until ready to serve.

Crab Tostadas

1. Preheat oven to 450º.
2. Lay out tortillas on a baking sheet. Using a fork, gently prick each tortilla in evenly numerous times on both sides. Brush both sides of tortillas with olive oil.
3. Bake on first side for 3-4 minutes or until beginning to get golden. Flip and bake on other side for 1-2 minutes or until evenly golden. You want the shell firm enough so that it doesn’t bend when you hold it, but not rock hard. Shells will firm up as they cool as well. Remove from oven and set aside.
4. While tortillas are baking, fill a small pan with ~1/4 cup water and bring to soft boil. Add crab to steaming basket and steam for 3 mins max. Remove crab from heat and set aside.
5. To build each tostada: Spread mashed avocado over one side. Top with Bacon Corn Salad, jalapeño slices, Lump Crab, juice of 1 lime wedge, then Sweet Chili sauce. Repeat with remaining ingredients. Enjoy!