Photo courtesy of Fresh From Florida.
Florida Stone Crabs are in season October 15th-May 15th
STONE CRAB TOSTADAS
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.