Crab Tostadas with Strawberry-Mango Salsa

Strawberry-Mango Salsa (yield 3 cups):
2 cups fresh strawberries, stemmed and diced
1 cup diced mango
¼ cup thinly sliced green onions
2 Tbsps. chopped cilantro
2 Tbsps. lime juice
1 Tbsp. canola oil.
1-2 serrano chiles, chopped

salt and pepper to taste

1 lb. crabmeat
½ cup English cucumber, diced, seeded
½ cup green onions, thinly sliced
¼ cup mayonnaise
2 Tbsps. chopped cilantro ground toasted arbol chiles lime juice
48 small corn tortillas, fried until crisp and golden
2 cups shredded iceberg lettuce

1. For the salsa: Combine all salsa ingredients, mix gently, reserve.

2. For the crab salad: Pick over crabmeat and remove any pieces of shell. Gently mix with cucumber, green onions, mayonnaise and cilantro; season with chiles and lime juice. Place 2 tsps. lettuce on each tortilla. Top with 1 Tbsp. crab salad and 1 Tbsp.
strawberry mango salsa.

Recipe and photo: The California Strawberry Commission

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