Crab tostadas with avocado and lime-cilantro cream from Stonewall Kitchen Appetizers: Finger Foods and Small Plates (page 121) by Jim Stott and Jonathan King and Kathy Gunst

  • scallions
  • avocados
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute vegetable oil for canola oil, and cooked shrimp or cooked lobster meat for lump crabmeat. See recipe for variations.

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for canola oil, and cooked shrimp or cooked lobster meat for lump crabmeat. See recipe for variations.

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