Crab tostadas

Crab tostadas

Crab tostadas

Serves Serves 4
DifficultyNot too tricky
Recipe From

Ciudad de México

By Edson Diaz Fuentes
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Ingredients

  • 8 corn tortillas , (12cm/4½in in diameter)
  • 2 teaspoons grapeseed or vegetable oil
  • 250 g (9oz) crab meat, mixed white and brown
  • 1 large avocado , peeled, stoned and thinly sliced
  • salt flakes
  • coriander (cilantro) leaves and lime wedges , to garnish
  • FOR THE JALAPEÑO AND LIME MAYONNAISE
  • 2 jalapeños , trimmed and finely chopped
  • 1 garlic clove , chopped
  • 10 g (¼ oz) fresh coriander (cilantro)
  • 14 mint leaves
  • 100 g (3½ oz/scant ½ cup) mayonnaise
  • 2 teaspoons lime juice
Tap For Method
Recipe From

Ciudad de México

By Edson Diaz Fuentes
Tap For Ingredients

Method

  1. Preheat the oven to 170°C/150°C fan/340°F/gas mark 3½ and set a wire rack over a baking tray (pan) lined with baking parchment.
  2. To make the mayonnaise, place the chopped chillies, garlic, coriander and mint in a small blender. Add a pinch of salt and crush or blend until reduced to a purée. Incorporate the chilli and herb purée into the mayonnaise, then stir in the lime juice and taste for seasoning. Set aside.
  3. To make the tostadas, lightly coat both sides of the tortillas with the oil. Arrange the tortillas on the prepared wire rack and bake for 20–30 minutes, or until crispy, turning halfway through. Sprinkle with salt flakes.
  4. Place the tostadas, crab, avocado, jalapeño mayonnaise, coriander leaves and lime wedges on a serving platter and let your guests build their own tostadas: first a spread of mayonnaise, then a few avocado slices, followed by some crab meat, coriander leaves and a squeeze of lime.
Recipe From

Ciudad de México

By Edson Diaz Fuentes