Tostadas de Jaiba + Clamato® Hot Sauce


  • For the hot sauce (optional):
  • ¾ cup Clamato®
  • ¼ cup white vinegar
  • 2 teaspoons ground sweet paprika
  • ¼ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • ¼ teaspoon onion powder
  • 20 dried chiles de árbol, stemmed and seeded (include some of the seeds, if you like, to adjust the heat)
  • 1 small carrot, grated (about ¼ cup)
  • 1 small clove garlic, roughly chopped
  • For the tostadas:
  • 2/3 cup mayonnaise
  • 3 tablespoons Clamato®
  • 2 tablespoons ReaLemon® juice
  • 1 teaspoon kosher salt
  • 1 lb. shredded and roughly chopped imitation crab, or cooked lump crab meat
  • 2 Roma tomatoes, seeded and chopped
  • 1 large jalapeño, finely chopped, plus more for garnish
  • 1/2 small red onion, chopped
  • 2 tablespoons finely chopped cilantro, plus more for garnish
  • 1 ripe but firm avocado, diced
  • 8 yellow corn tostadas


  • Hot sauce (optional):
  • For the hot sauce, cautiously adjust the heat by including some of the chile seeds, if you like.
  • For the hot sauce (optional), put all ingredients into a small pot and bring just to a boil over medium-high heat.
  • Reduce heat to medium-low, cover, and gently simmer for 5 minutes.
  • Set aside, covered, for 5 minutes more and then carefully purée the mixture in a blender until smooth.
  • Press through a fine sieve to remove any solids, if you like, and then set aside.
  • Tostadas
  • For these easy-to-make tostadas, you can mix up the crab mixture a day in advance, keeping it chilled until ready to serve.
  • For the tostadas, in a medium bowl, whisk together mayonnaise, Clamato®, ReaLemon® juice, and salt.
  • In a large bowl, toss together crab, tomatoes, jalapeño, onion, and cilantro, then add avocado and toss one more time.
  • Pour over dressing and fold together gently.
  • Generously spoon crab mixture onto tostadas and garnish with sliced jalapeños, fresh cilantro, and Clamato® hot sauce (if using).

Servings: 4

Enjoy Responsibly!

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