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Crab and Sweet Corn Tostadas

Summer just got a little sweeter . . .

Crab and corn tostada topped with scallions on a wooden cutting board.

Crab and corn are an undeniable power couple, and they’re back to prove it again with these summer tostadas. Jumbo lump crab and fresh sweet corn are lightly tossed in chili and lime-spiked mayo for a Thai-inspired twist on the classic crab salad.


Jumbo lump crab, corn, and scallions in a blue bowl.

As with most simple seasonal recipes, the quality of ingredients is key. Use the best crab you can afford: I used Pontchartrain jumbo lump blue crabmeat sold by Fresh Direct, but depending on where you live, you might prefer to purchase at a local seafood monger or order from a specific online purveyor. If fresh corn is in season, steam it on the cob in a big pot of salted water and then cut it off before folding into the salad; if it’s not, buy frozen corn kernels and steam them in a bowl in the microwave just until thawed. There’s no shame in choosing frozen when the fresh is subpar.


Whatever crab and corn you buy, make sure both are well drained before folding them into the mayo. I recommend spreading the crab out on a paper towel-lined baking sheet and pressing it gently with more paper towels to draw out as much moisture as possible. You don’t want to destroy the gorgeous lumps of crab meat, but you do want it dry so it doesn’t water down the mayo.


Crispy corn shells are a must for these tostadas. Depending on where you live, you might be able to buy bags of them in your local supermarket. If you can’t, make your own by brushing corn tortillas with oil and baking them as I did for my black bean and sweet potato tostadas. It’s an extra step, but it’s certainly not difficult!


Enjoy!

 

Crab and Sweet Corn Tostadas

(Serves 4-6)


Crab and corn tostada topped with scallions on a wooden cutting board.

6 tbsp. mayonnaise

2 red Thai chili, 1 finely chopped, 1 thinly sliced, divided

1 small clove garlic, finely chopped

1 ½ tsp. fresh lime juice

½ tsp. salt

1 ¼ cup (8 oz.) lump crab meat

¾ cup (4 oz.) corn kernels, fresh or frozen

2 scallions, finely sliced, white and light green parts separated from dark green parts

4-6 corn tostada shells


Equipment: large bowl, whisk


Instructions

 

In a large bowl, whisk together mayo, finely chopped chili, garlic, lime juice, and salt. Fold in crab, corn, and white and light green scallions. Taste and season with additional salt or lime juice as needed.

 

Top tostadas with cold crab salad, thinly sliced chili, and dark green scallions as desired. Serve immediately.

Crab and corn salad in a blue bowl topped with scallions.

Originally published June 9, 2024.

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