a silver tray filled with stacks of crisp tacos piled with crabmeat and sliced avocado

Crab tostadas

  • serves 4
  • Easy

Soft, sweet crabmeat buddies up perfectly with a zingy jalapeño and lime mayo and crisp tostadas in this recipe, inspired by a popular market stall in Mexico City


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.

Also check out our crab cakes, crab linguinecrab curry and more crab recipes.

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


  • jalapeños 2, trimmed and finely chopped
  • garlic 1 clove
  • coriander leaves 10g
  • mint 14 leaves
  • mayonnaise 100g
  • lime 1, juiced to make 2 tsp


  • Step 1

    Heat the oven to 170C/fan 150C/gas 3½ and set a wire rack over a baking tray lined with baking paper.

  • Step 2

    To make the mayonnaise, put the jalapeños, garlic, coriander and mint in a small blender. Add a pinch of salt and blitz to a purée. Mix the purée with the mayonnaise, then stir in the lime juice and taste for seasoning.

  • Step 3

    To make the tostadas, lightly brush both sides of the tortillas with the oil. Arrange the tortillas on the wire rack and bake for 20-30 minutes or until crisp, turning halfway through. Sprinkle with some sea salt flakes.

  • Step 4

    Put the tostadas, crabmeat, avocado slices, mayo, some coriander leaves and lime wedges on a serving platter for guests to serve themselves: spread some mayo over a tostada, then top with a few avocado slices, followed by some crabmeat, coriander leaves and a squeeze of lime.

Try more of our easy Mexican recipes

Lamb Tacos with Tomato Salsa

Nutritional Information

  • Kcals 530
  • Fat 34.6g
  • Saturates 4.4g
  • Carbs 32.7g
  • Sugars 1.9g
  • Fibre 7.6g
  • Protein 18.3g
  • Salt 0.7g