Crab Salad Tostadas

Photo by Joseph De Leo, Food Styling by Anna Stockwell

If you can’t find tostadas at the store, you can fry your own, or just serve the crab salad and dip with large tortilla chips alongside instead.

4 servings
Active Time
25 minutes
Total Time
25 minutes


    • 4 celery stalks, thinly sliced
    • 1 pint cherry tomatoes, preferably yellow, halved
    • 1 cup mint leaves
    • 1 jalapeño, seeded if desired, thinly sliced
    • 2 Tbsp. fresh lime juice
    • 1 Tbsp. extra-virgin olive oil
    • 2 tsp. Old Bay seasoning
    • 1 tsp. kosher salt
    • 1/2 lb. super lump or jumbo lump crab meat, picked over, drained
    • 1 batch Creamy Avocado Dip
    • Lime wedges (for serving)


    1. Toss celery, tomatoes, mint, jalapeño, lime juice, oil, Old Bay, and salt in a large bowl. Gently mix in crab meat.
    2. Spread tostadas with Creamy Avocado Dip and top with salad. Serve with lime wedges alongside.

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