Crab tostadas
- Preparation and cooking time
- Total time
- Easy
- Serves 4-6 as a snack or starter
Skip to ingredients
- 4 corn tortillas
BROWN CRABMEAT BASE
- ½ tbsp vegetable oil
- 1 small onionfinely chopped
- 1 tsp guajillo or chipotle powder
- 1 tbsp tamarind paste
- ½ limejuiced
- 125g brown crabmeat
WHITE CRABMEAT TOPPING
- 225g white crabmeatpicked
- ¼ cucumberdiced
- ½ jalapeñothinly sliced
- a small bunch corianderstalks finely chopped, leaves roughly chopped
- ½-1
limejuiced
GARNISH
- ½ avocadostoned, peeled and sliced
- a handful of leaves coriander
- ½ jalapeñosliced
- 1 limecut 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.
