Spicy Crab Tostadas

Delicious, packed with flavor, and easy: That's the name of the game with this elegant recipe for spicy crab tostadas, which takes its flavorful cues from Mexico.

Ingredients

• 1 large jalapeño

• ⅓ cup mayonnaise

• 1 teaspoon kosher salt, divided

• ¼ cup canola oil

• 4 6-in. corn tortillas

• 8 ounces cooked jumbo lump crabmeat, drained and picked over

• 2 stalks celery, finely chopped (½ cup), plus leaves for serving

• 1 small shallot, finely chopped (2 Tbsp.)

• 1 tablespoon fresh lime juice (from 1 lime)

• ¼ teaspoon freshly ground black pepper

• Thinly sliced radishes, for serving

• Green pepper hot sauce, for serving (optional)

Directions

1. Preheat broiler with rack 6 inches from heat. Place jalapeño on a baking sheet and broil until charred in spots, 5 to 8 minutes. Let cool for 5 minutes. Finely chop and transfer to a small bowl; stir in mayonnaise and ¼ teaspoon salt. Set aside.

2. Heat oil in a medium skillet over medium-high. Add 1 tortilla; cook, flipping once and pressing down with a spatula for even coloring, until golden, about 1 minute per side. Transfer to a baking sheet lined with paper towels. Repeat with remaining 3 tortillas. (Reduce heat as needed if tortillas get too dark around edges.) Season fried tortillas with ¼ teaspoon salt.

3. Stir crabmeat, celery, shallot, lime juice, pepper, and remaining ½ teaspoon salt in a bowl until combined. Spread jalapeño mayonnaise over tortillas and top with crabmeat mixture. Top with radishes, celery leaves, and hot sauce (if using).