A bright blue plate with crab tostadas on top of it

Crab tostadas

Name: Crab tostadas
Total time: 50 min
Yield: Serves 4-6 as a snack or starter
Ingredients: 4 corn tortillas; ½ tbsp vegetable oil; 1 small onion finely chopped; 1 tsp guajillo or chipotle powder; 1 tbsp tamarind paste; ½ lime juiced; 125g brown crabmeat; 225g white crabmeat picked; ¼ cucumber diced; ½ jalapeño thinly sliced; a small bunch coriander stalks finely chopped, leaves roughly chopped; ½-1 lime juiced; ½ avocado stoned, peeled and sliced; a handful of leaves coriander; ½ jalapeño sliced; 1 lime cut into wedges

Nick Fitzgerald

Published: December 22, 2020 at 10:59 AM

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Serves 4-6 as a snack or starter

Easy

Total time: 50 mins

A star rating of 5 out of 5.1 ratingRate

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This recipe comes from Tacos Padre, a stall at London's Borough Market. It's a vibrant celebration of crabmeat and is best garnished with coriander, jalapeños and fresh lime

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Alternatives

Complete the dish

Make these crab tostadas, then check out our jalapeno poppers, bream tostadas, fish tacos, salmon fajitas and more easy Mexican recipes.

Also try Tacos Padre's recipes for short rib suadero and red guacamole.

Ingredients

Nutrition

4 corn tortillas

BROWN CRABMEAT BASE

½ tbsp vegetable oil
1 small onion

finely chopped
1 tsp guajillo or chipotle powder
1 tbsp tamarind paste
½ lime

juiced
125g brown crabmeat

WHITE CRABMEAT TOPPING

225g white crabmeat

picked
¼ cucumber

diced
½ jalapeño

thinly sliced
a small bunch coriander

stalks finely chopped, leaves roughly chopped
½-1  lime

juiced

GARNISH

½ avocado

stoned, peeled and sliced
a handful of leaves coriander
½ jalapeño

sliced
1 lime

cut into wedges

Nutrition: per serving

kcal140
fat4.9g
saturates0.8g
carbs9.6g
sugars1.3g
fibre2.3g
protein13.2g
salt0.56g

Method

step 1

Heat the oven to 120C/fan 100C/gas ½ and tear the tortillas in half. Spread out onto baking trays and cook in the oven for 40-50 minutes or until dry and crisp.
step 2

For the brown crabmeat base, heat the oil in a pan and cook the onion with a pinch of salt for 5-10 minutes or until softened. Add the guajillo powder and cook for another minute. Add the tamarind, lime juice and brown crabmeat, season and stir.
step 3

For the white crabmeat topping, combine the crabmeat, cucumber, jalapeño, coriander and lime juice (to taste), then season. Spoon the brown crabmeat onto the warm tostadas, then pile the white crabmeat mixture on top. Garnish with some avocado, coriander leaves, jalapeño slices and lime wedges.

Head here for more crab recipes

Crab and saffron linguine

Authors

Nick Fitzgerald

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