zoom Avocado and crab tostadas
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Avocado and crab tostadas

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Avocado and crab tostadas

    • Preparation time: 20 minutes
    • Cooking time: 10 minutes
    • Total time: 30 minutes

    Serves: 4 as a starter

    Ingredients

    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

     

    Method

    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. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Food, March 2018 issue. Download the Waitrose Food app for the full issue

    Comments

    Average user rating

    5 stars

    Glossary