Hi, friends! How is Fall treating you? Isn't it crazy how after a long Labor Day weekend spent outdoors, gardening, cleaning, sleeping in, bbq-ing, and fantasy footballing, that it all of a sudden feels like pumpkin spice and sweater season?? San Francisco doesn't really have seasons, except our Indian Summer should be starting soon... I don't know though. This past week has been chilly and the sun is leaving us way too early in the day. This seasonal change does allow me to breakout all the cozy blanket sweaters I've been antsy to wear again! I'll take any opportunity to wear a blanket out in public. The autumnal equinox is not until September 22nd though! So we still technically have a few more days of Summer! That is plenty of time to squeeze in a couple more tomato toasts and to buy all the pluots at the farmer's market. Have you had a pluot?! I feel like I'm always talking about them on Instagram, but I'm seriously obsessed. It's the best fruit and one of the things I miss most about summer. Sorry, I know this is not a pluot blog.

Should we talk about crab salad? When I was a little 90s kid, my mom would make crab salad with imitation crab meat and serve it up with buttery club crackers and it was the most amazing snack! I can't remember the last time my mom actually made crab salad. But I'm going to call her and tell her she needs to soon. It's so good! I don't know if imitation crab meat was just super popular in the 90s and early 00s and then sort of disappeared from the culinary limelight in recent time, but it needs to come back out! When we were in Mexico City a few weeks back, we saw surimi (fancy way of saying imitation crab) salad tostadas at a whole bunch of places. We didn't actually order it, only because I felt like we need to be adventurous in Mexico and order things like octopus. At the tostada stalls, they would display the crab salad as a mini mountain of crab. It was so glorious and temping... I couldn't shake it from my head. So when we got home I wanted to try recreating the concept but use the nostalgic flavors I remember from the 90s.

It turns out crab salad is stupid easy to make. All it consists of is crab, mayo, onions, salt and pepper. It really is that simple. I wanted to make my life more difficult though, so I made mayo from scratch! Making your mayo makes such a huge difference in this recipe! I added a bit of lemon juice and grated in fresh garlic, which just takes it up a level. It's totally fine if you just use store bought mayo! Just make sure it is fresh. The crab salad is super creamy with a slight crunch from the onions. Then it's plops on top of a super crispy fried tortilla with a slice of avocado. The combo of everything makes for such a great textural contrast and flavor symphony. It's like an elevated crab salad and club cracker snack. Gosh, I could have ate a million of these tostadas! If our indian summer does show up, I'll definitely be whipping up another full tray of these. Thankfully I have blanket sweaters to hide under : ) 

Thanks a ton to Louis Kemp for sponsoring this post and rekindling my love of crab salad - I'm obessed!

Crab Salad Tostadas

makes 12 small tostadas - serves 4

materials:

2 8oz packages of Louis Kemp Flake Imitation Crab
1/2 cup mayonnaise (link to homemade recipe)
3 tbsp finely diced red onion + extra for garnish
2 green onion stalks chopped (white and green parts) + extra for garnish
1/4 tsp salt - adjust per taste, amount varies depending on mayo used
dash of white pepper
dash of cayenne
1 avocado halved and sliced
12 small corn tortillas
canola oil for frying

limes for garnish
microgreens or cilantro for garnish  

steps:

1. Place crab meat in a medium bowl. Break up the flakes into smaller pieces with your hands. Add in mayonnaise, red onion, and green onions. Give it a good mix. Season with salt, white pepper, and cayenne. Give it another good mix and then cover with plastic wrap. Chill in the fridge for at least 30 minutes.

2. While the crab salad is chilling, fry up your tortillas. Pour canola oil into a skillet, enough that you have about an inch of oil. Heat over medium high heat. You want it hot enough that the tortillas sizzle immediately as they hit the oil. Place tortillas in the hot oil and fry up for 1 minute on each side. Place fried tortillas on a paper towel lined plate. Repeat with remaining tortillas.

3. Assemble your tostadas. Place a scoop of crab salad on a tostada. Place a slice of avocado on top. Garnish with some red onions, green onions and micro greens. Squeeze a bit of lime juice on top and enjoy!