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Avocado and crab tostadas
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Serves: 4 as a starter
2 ripe avocados, roughly chopped
1 garlic clove, roughly chopped
2 limes, juice
4-6 corn and wheat tortillas
3 tbsp sunflower oil
3 tbsp soured cream
160g white crabmeat
2 salad onions, sliced
2 tbsp snipped salad cress
hot sauce, such as sriracha, to ser
1. Put the avocados in the small bowl of a food processor with the garlic and lime juice; season and whizz until smooth. Use a mug or large glass as a template to cut out 12 rounds from the tortillas. Put the oil in a large frying pan and set over a low-medium heat. Gently fry the tortilla rounds in a single layer, in batches if needed, cooking for 1-2 minutes on each side, until golden. Drain on kitchen paper.
2. Spread a heaped tsp avocado purée on each crisp tortilla and top with a little soured cream, crab, salad onion and cress. Drizzle over some hot sauce to finish.
This recipe first appeared in Waitrose Food, March 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in February 2018.