This crab tostadas recipe is extracted from Ciudad de México: Recipes and Stories from the Heart of Mexico City by Edson Diaz-Fuentes (£26, Hardie Grant). Try more Mexican recipes here, and read Edson’s guide to Mexico City here.
Edson says: In Coyoacán in Mexico City, my local market has become famous for (among other things) a tostadas stand that has expanded and become hugely popular. The stand offers a wide variety of tostadas: chicken tinga, prawn cocktail or pata (cow’s hooves), which is one of my favourites. I like to pair fresh crab with the simple, raw freshness of a jalapeño and lime mayonnaise, and serve this with crispy tostadas and avocados.
- corn tortillas 8
- grapeseed or vegetable oil 2 tsp
- sea salt flakes for the tortillas
- crabmeat (a mix of white and brown) 250g
- avocado 1 large, peeled, stoned and thinly sliced
- coriander leaves and lime wedges to garnish
JALAPEÑO AND LIME MAYONNAISE
- jalapeños 2, trimmed and finely chopped
- garlic 1 clove
- coriander leaves 10g
- mint 14 leaves
- mayonnaise 100g
- lime 1, juiced to make 2 tsp