For a quick and easy dinner try these crab tostadas. They are served cold, making them great for hot summer days when you don't feel like cooking a large meal.


Ingredients

* 1/2 lb. crabmeat, shredded
* 4 ripe plum tomatoes, finely chopped
* 1/2 white onion, finely chopped
* 2 pickled jalapeno chiles, chopped
* 2 Tbs. capers, chopped if large
* 3 Tbs. chopped green olives
* 1/4 C. olive oil
* juice of 1 lime
* sea salt and ground black pepper
TOSTADAS:
* 6 (6 inch) corn tortillas
* 3/4 C. corn oil
* 1 avocado, sliced in half and seeded
* 1/8 tsp. lime juice
* sea salt
* 2 C. shredded iceberg lettuce
GARNISH:
* 3 green olives, sliced, or parsley leaves

Directions

In a medium size skillet, heat the oil at medium to high heat and fry the tortillas for 20 seconds, until crisp. Remove from the oil and place on absorbent paper to drain. Lightly toss the crabmeat together with the tomatoes, onion, jalapenos, capers and olives. Sprinkle with the olive oil and lime juice, and season to taste with salt and pepper. Toss the mixture well and chill, covered, in the refrigerator for at least 30 minutes.

When ready to serve, mash the avocado pulp with the lime juice and sprinkle of slat. Coat each tostada with this avocado paste. Add a layer of lettuce and top with crab mixture. Decorate with the slices of olive or parsley. Serve immediately or the tostadas will become too soggy to hold the topping.