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

Crab tostadas

Published: June 23, 2021 at 11:19 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal530
fat34.6g
saturates4.4g
carbs32.7g
sugars1.9g
fibre7.6g
protein18.3g
salt0.7g
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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 linguine, crab 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.

Ingredients

  • 8 corn tortillas
  • 2 tsp grapeseed or vegetable oil
  • sea salt flakes, for the tortillas
  • (a mix of white and brown) 250g crabmeat
  • 1 large avocado, peeled, stoned and thinly sliced
  • coriander leaves and lime wedges, to garnish

JALAPEÑO AND LIME MAYONNAISE

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

Method

  • 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.

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