Tostadas with Hashed Crab from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez

Ingredients

• 3 thyme sprigs, chopped
• 1 ripe but firm Mexican-type avocado (such as Hass or Fuerte), peeled, pitted, and finely diced
• Green She-Man Sauce
• 12 3-inch tostadas, either commercial or freshly made
• 1 pound lump crabmeat, picked over to remove any bits of shell or cartilage
• 2 tablespoons finely chopped cilantro
• 1 small white onion, finely chopped
• Salt and Freshly ground black pepper
• 1 large ripe tomato or 2 medium (about 8 ounces), peeled, seeded, and finely chopped
• 1 tablespoon olive oil
• ½ cup mayonnaise