Mini Tostadas With Chile-Butter Crab & Avocado-Tomatillo Crema

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The crab:

1 dried ancho chile, seeds and stems removed and split open

1 cup unsalted butter

2 garlic cloves, peeled and lightly crushed

1 shallot or 1/4 onion, finely chopped

1 sprig oregano

2 strips lemon peel

-- Kosher salt to taste

-- One 2-2 1/2-pound crab, cooked, cleaned and meat picked (about 12 ounces fresh crabmeat)

The tostadas:

-- Vegetable oil

15 mini tortillas, about 4 inches across (see Note)

The Avocado-Tomatillo Crema:

1 pound tomatillos, washed, peeled and halved

1 ripe avocado, cubed

1/4 cup Mexican crema, creme fraiche or sour cream

-- Juice of 1/2 lime + more to taste

1 serrano pepper, seeded and chopped

-- Finely diced red radishes and cucumber, to garnish

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