A bright blue plate with crab tostadas on top of it

Crab tostadas

  • Serves 4-6 as a snack or starter
  • Easy

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


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

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



  • corn tortillas 4


  • vegetable oil ½ tbsp
  • onion 1 small, finely chopped
  • guajillo or chipotle powder 1 tsp
  • tamarind paste 1 tbsp
  • lime ½, juiced
  • brown crabmeat 125g


  • white crabmeat 225g, picked
  • cucumber ¼, diced
  • jalapeño ½, thinly sliced
  • coriander a small bunch, stalks finely chopped, leaves roughly chopped
lime ½-1, juiced


  • avocado ½, stoned, peeled and sliced
  • coriander a handful of leaves
  • jalapeño ½, sliced
  • lime 1, cut into wedges


  • 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

Nutritional Information

  • Kcals 140
  • Fat 4.9g
  • Saturates 0.8g
  • Carbs 9.6g
  • Sugars 1.3g
  • Fibre 2.3g
  • Protein 13.2g
  • Salt 0.56g