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    Avocado and crab tostadas

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

    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. 

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


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    5 stars