Crab Tostadas with Avocados From Mexico #ILoveAvocados

For a home without air conditioning, these Crab Meat Tostadas with Avocados From Mexico will soon become a favorite summer dinner.  This recipe was shared with me by my own Mama nearly 18 years ago and has since then been one of our favorites during the summer season.

1 pound preshelled & shredded crab meat
(or imitation crab meat shredded by hand)
1/3 cup freshly squeezed lemon juice
3 large roma tomatoes diced
1 bunch cilantro, stems removed, chopped
2 serano chiles chopped
(seeds & membrane removed)
3 largeAvocados From Mexico diced
1 bag tostadas
lime and salt to taste

(additional layer options: refried beans, crumbled queso fresco, red hot sauce such as tapatio or sriracha.

Makes about 6 cups.

I used imitation crab meat in this recipe for several reasons.  Under normal budget-willing circumstances I would have opted to use real crab meat, but then I realized that (1) not everyone can easily find one pound of crab meat already removed from its shell, (2) you can usually get two 8oz packages for the price of one around this time of year at most grocery stores, and (3) with the 90 to 100+ degree weather that we have been experiencing in California, I thought it would be best to share something that does not require boiling a huge pot of water.