For Spicy Crab Mini Tostadas:

• 6 – 8-inch flour tortillas

• Egg wash (as needed)

• 1/3 cup mashed avocado

• 3/4 cup Honey Wasabi Crab Salad

• 18 thinly sliced jalapeno coins

• 6 tbsp shredded carrots

• 3 tbsp crunchy onions

• Micro cilantro (as needed)

For Honey Wasabi Crab Salad:

• 1/4 tbsp mayonnaise

• 1/4 tbsp ginger paste

• 1 tsp wasabi sauce

• 1/2 tsp wildflower honey

• 3/4 tsp fresh lime juice

• 1/8 tsp kosher salt

• 1/4 cup Signature Catch lump crab meat

Directions

For Spicy Crab Mini Tostadas:

• Preheat the oven to 350°F.

• Using a 2-inch ring cutter, cut 3 rounds from each 8-inch tortilla. Place the rounds on a parchment-lined sheet tray and brush with egg wash.

• Bake for 15 minutes or until crisp and lightly golden brown. Remove from the oven and set aside to cool.

• Once cooled, top each mini tostada with 1 tsp of mashed avocado, 2 tsp of Honey Wasabi Crab Salad, a single jalapeño coin, and 1 tsp of shredded carrots.

• Garnish each mini tostada with 1/2 tsp of crunchy onions and micro cilantro.

• Plate on a desired serving dish, with 3 tostadas per serving. Serve immediately.

For Honey Wasabi Crab Salad:

• In a mixing bowl, combine the mayonnaise, ginger paste, wasabi sauce, honey, lime juice, and salt. Mix until thoroughly combined.

• Add the crab meat to the bowl. Fold the mixture together, ensuring all the crab meat is coated.

• Cover the bowl with plastic wrap and let it rest at room temperature for 15-20 minutes to allow the flavors to meld.

• Use immediately after the resting period or store covered in the refrigerator until needed.

Recipe adapted from honey.com