Tostada de Jaiba

• For the hot sauce (optional):
• ¾ cup Clamato®
• ¼ cup white apple vinegar La Costeña 
• 2 teaspoons ground sweet paprika
• ¼ teaspoon ground cumin
• ¼ teaspoon kosher salt
• ¼ teaspoon onion powder
• 20 dried chiles de árbol Las Catrinas, 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 Lime 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, dice
• 8 yellow corn Tostadas Sanissimo

• 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®, Lima 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).