Tostadas De Jaiba En Salpicon From 'Ultimate Nachos'

• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1 serrano pepper, diced
• 2 bay leaves
• 1 small onion, finely chopped
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 2 small red potatoes
• 1 pound jumbo lump crab meat
• 7 ounces corn tortilla chips, approximately half of a store-bought bag, or,
• , use 15 corn tortillas, each cut into 6 triangles
• 3 unpeeled radishes, cut into very fine matchsticks
•  
• 1 cup olive oil
• 1/4 cup white vinegar
• 1/4 cup fresh lime juice
• 1/4 cup finely chopped fresh tomatoes
• Salt and black pepper

1. Heat the 2 tablespoons olive oil in a saute pan.
2. Add the garlic, serrano pepper, bay leaves, dried herbs, and onion. Saute for 5 minutes, then cool to room temperature. Remove and discard the bay leaves.
3. Boil the potatoes in salted water for 10 to 15 minutes until tender. Then let them cool to room temperature.
4. When cool enough to handle, peel the potatoes and dice finely.
5. Combine the crabmeat, potatoes, and herb mixture. Set aside.
6. Whisk together all of the ingredients for the dressing.
7. Add approximately half of the dressing mixture to the crabmeat mixture, toss to combine, and refrigerate for at least one hour.
8. Arrange the chips on a serving platter and spoon the crabmeat mixture on top. Drizzle with the remaining dressing and garnish with the radishes.

olive oil, garlic, serrano pepper, bay leaves, onion, oregano, thyme, red potatoes, crab meat, corn tortilla chips, corn tortillas, unpeeled radishes, nbsp, olive oil, white vinegar, lime juice, fresh tomatoes, salt

Taken from www.seriouseats.com/recipes/2013/06/tostadas-de-jaiba-en-salpicon-from-ultimate-n.html (may not work)