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

Name: 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

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I had the world’s most delicious crab tostadas in tlacotalpan, made with spanking fresh crabmeat from the peerless jaibas (relatives of our Chesapeake blue crabs) fished from the Papaloapan River...

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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