Instructions: Pick over the crabmeat to remove any bone or cartilage. Rinse the meat under cold running water. Place in a small strainer and let drain. Place the onion, garlic, tomato, and chile in a food processor with a metal blade. Pulse just to chop. Add the lime juice, oil, cashews, salt, cilantro, and crabmeat. Pulse until just blended, do not puree. Cover the bottom of a 9-inch frying pan with olive oil and heat until very hot but not smoking. Using tongs, dip the tortillas, 1 or 2 at a time, in the oil and rapidly fry until lightly browned on both sides. Drain on paper towels. Spoon the crab mixture on top of each tostada, garnish with a cilantro leaf, and serve at once.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.