Crabmeat Tostadas

• 1 pound cooked crabmeat, picked over for shells
• 1 to 2 jalapeno or serrano chilies, seeded if desired and minced
• 4 scallions, white and light green parts, sliced thin or minced
• 1/2 pound tomatoes, finely diced (optional; omit if good tomatoes are not available)
• 23 cup corn kernels (fresh or thawed frozen), steamed for 5 minutes
• 1/4 cup chopped cilantro
• 1/4 cup fresh lime juice (more to taste)
• 2 tablespoons extra virgin olive oil (optional)
• Salt to taste
• 9 corn tortillas, cut into quarters or halves and toasted in the microwave
• Sliced radishes (optional)

1. Toss together all of the ingredients except the tortillas and radishes.
2. If desired, warm through in a pan over medium heat, but dont cook the crab, or it will become too tough.
3. Spoon the crab mixture onto the toasted tortilla halves or triangles.
4. Garnish with radish slices if desired and serve.

crabmeat, serrano chilies, scallions, tomatoes, corn kernels, cilantro, lime juice, extra virgin olive oil, salt, corn tortillas, radishes

Taken from cooking.nytimes.com/recipes/12335 (may not work)