Recipe: Stone Crab Tostadas from Golden Palate® 50 Ocean’s Chef Blake Malatesta in Delray Beach, FL



Photo courtesy of Fresh From Florida.

Florida Stone Crabs are in season October 15th-May 15th


1 pound stone crab claws (shells cracked and meat picked clean)

1 tablespoon olive oil

2 tablespoons key lime honey

3 tablespoons finely chopped red onion

1 jalapeño, stemmed and finely chopped

¼ cup fresh shucked corn

2 tablespoons small diced cucumber

2 tablespoons small diced Florida sweet peppers

1 avocado, pitted and small diced

Juice and zest of 1 each: lime, lemon, orange

Salt and black pepper to taste

8 flat tostada shells, packaged or homemade, baked or fried until crispy


2 tablespoons of chopped peanuts (tossed in olive oil, salt, sugar and pepper, then toasted)

2 ounces roasted garlic lime aioli (2 ounces mayo, 2 egg yolks, 2 teaspoons roasted garlic, 1 lime juice and zest, whisk all ingredients untill incorporated) set aside for serving


1. Prepare the Crabmeat: Put the crabmeat in a bowl. Pick through it with your fingers to remove any cartilage, and shell.

2. Combine the Ingredients: Add the oil, honey, onion, jalapeño, corn, cucumber, peppers, avocado and citrus zest and juice to the crabmeat. Using a rubber spatula or spoon, gently fold (or toss) all ingredients until well blended. Season well with salt and pepper.

3. Assemble and Serve: Top each tostada shell with a few spoonfuls of crab mixture. Gnd garnish with toasted chopped peanuts and a dollop of garlic aioli.

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
This entry was posted in Fred Bollaci on Dining and tagged , , , , , , , . Bookmark the permalink.