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

A bright blue plate with crab tostadas on top of it

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

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.