Jumbo Lump Crab Tostadas

• 8 6" corn totillas
• 3 tsp canola oil
• 1 Salt
• 2 large Ripe avocadoa
• 4 tbsp light sour cream
• 1 tbsp fresh lime juice
• 1 1/2 tbsp garlic powder
• 2 tsp ground cumin
• 1 freshly ground black peper
• 1 lb fresh jumbo lump crabmeat
• 2 tsp EVOO
• 4 cup lime-cilantro slaw
• 1 1/2 cup sliced grape tomatoes
• 1 cup thinly sliced red onion
• 8 lime wedges - garnish
• 1 Cilantro sprigs - garnish

1. Preheat oven to 400F
2. Line a baking sheet with tortillas in a single layer on aluminum foil.
3. Lightly brush tortillas on all sides with canola oil and sprinkle with salt, and bake for 5 minutes, turn over and bake for 4 or 5 minutes till tortillas are lightly browned.
4. Scoop avocado into bowl or food processor, add sour cream, lime juice, cumin, and garlic powder.
5. Puree for 1-2 minutes until smooth.
6. The consistency of mayonaise.
7. Season taste.
8. Transfer to a non-reactive bowl put plastic wrap directly on puree, wrap again and place in refrigerator for 30 min.
9. to an hour.
10. In another non-reactive bowl gently toss crabmeat with evoo not breaking up lumps season to taste.
11. Cover and refrigerate about 20 minutes or until chilled.
12. To serve, spread puree on tortillas, top with slaw, then crabmeat, finish with tomatoes and onion, garnish with cilantro and lime wedges.

corn totillas, canola oil, salt, avocadoa, sour cream, lime juice, garlic, ground cumin, ground black peper, fresh jumbo lump crabmeat, evoo, limecilantro slaw, grape tomatoes, red onion, lime, cilantro

Taken from cookpad.com/us/recipes/330969-jumbo-lump-crab-tostadas (may not work)