Spicy Crab Tostadas
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)
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