Summery Mini Crab Tostadas

Summer time makes me crave foods that are light yet delicious! The warm weather invites us to seek out meals that not only refresh but also invigorate our taste buds. As the sun shines brightly and the days stretch longer, I find myself drawn to vibrant flavors and fresh ingredients that embody the essence of the season. This particular recipe, which I am excited to share, can be enjoyed as a light lunch or served as a delightful summery appetizer that is perfect for gatherings with friends and family.

The beauty of summer cuisine lies in its simplicity and the ability to highlight seasonal produce. Imagine biting into a dish that combines crisp vegetables, fragrant herbs, and a hint of citrus, all coming together to create a harmonious blend of flavors.

Ingredients:

• 4 Siete grain-free dip chips

• 1/2 cup wild-caught crab meat

• 1 TBSP avocado oil mayonnaise

• 1/4 tsp New Bae seasoning

• 1 lime, juiced

• 1/4 cup fresh pico de gallo

• 1/3 cup fresh guacamole

• extra-virgin olive oil

• sea salt, to taste

• fresh cilantro, chopped

Directions:

1. Mix the crab meat with the avocado oil mayonnaise, the juice of half a lime, and New Bae seasoning.

2. Arrange the chips on a plate and anchor with a dollop of guacamole under each chip.

3. Gently spread a bit of guacamole on top of each chip.

4. Top with pico de gallo and then add the crab mix on top.

5. Squeeze the other half of the lime on top of each, sprinkle with sea salt, cilantro, and a drizzle of olive oil.