Crab tostadas, dressed at the table

Lime and chile oil want cold acid, not a round white that disappears.

Albariño or Txakoli; paloma with almost no simple syrup; lime-cucumber agua fresca if skipping alcohol.

The crab mix keeps a few hours cold. Tostadas go stale — dress at the table, not for tomorrow.

• Fresh lump crabmeat1 lb
• Corn tostadas10 ea
• Fresh lime2 ea
• Red onion1 ea
• Cilantro1 bunch
• Salsa-macha oil1.6 tbsp

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

Nothing cooks, so batch size does not change a cooking time. Chilling does not scale either — it is set by the depth of the container, so a double batch in one deep tub takes far longer than two shallow ones.

1. Read the whole method before you shop. This is a planning recipe for crab tostadas, dressed at the table, not a certified kitchen test.
2. Amounts below are one batch: 8 portions. Build a plan and this card scales itself to it.
3. No heat. Assemble from cold ingredients. Keep covered until service.
4. Hold time is short (6 min). Finish close to service. Do not guess a longer hold.
5. Drink pairing: Albariño or Txakoli; paloma with almost no simple syrup; lime-cucumber agua fresca if skipping alcohol.
6. Leftover route: The crab mix keeps a few hours cold. Tostadas go stale — dress at the table, not for tomorrow.
7. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.