Crab Tostadas
['1 pound lump crabmeat', '1 tablespoon olive oil', '2 tablespoons mayonnaise', '3 tablespoons finely chopped red onion', '1 jalapeño, stemmed and finely chopped', '3 plum tomatoes, cored, seeded, and chopped', '1/4 cup lightly packed cilantro leaves, chopped', '2 limes, finely grated zest and juice', 'Salt and black pepper', '8 flat tostada shells, packaged or homemade', '1 avocado, pitted and thinly sliced', 'Cilantro sprigs', '2 limes', 'quartered']
Put the crabmeat in a bowl. Pick through it with your fingers to remove any cartilage.
Add the oil, mayonnaise, onion, jalapeño, tomatoes, cilantro, and lime zest and juice to the crabmeat. Using a rubber spatula or spoon, gently fold (or toss) all ingredients until well blended. Season well with salt and pepper.
Top each tostada shell with a few slices of avocado, place a generous serving of the crabmeat mixture over it, and garnish with a sprig of cilantro. Serve each with a lime wedge.
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