Save to your scrapbook
Martha's crab, avocado & lime tostadas
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4 as a starter or light lunch
2 seeded tortilla wraps
100g white crab meat
2 limes, zest and juice
½ large red chilli, deseeded and finely chopped
½ x 28g pack coriander, chopped
1 ripe avocado
2 tbsp mayonnaise
1. Heat a large frying pan over a medium heat. Cut the tortilla wraps into quarters and toast in the pan for a minute on each side. They should just begin to brown and will crisp up as they cool. Set aside.
2. Dress the crab by placing the meat into a small bowl and adding the zest and juice of one lime, half the chilli (to taste) and the coriander. Peel the avocado and remove the stone. Slice half into cubes. Add to the crab mixture, stir to combine and season to taste.
3. Combine the mayonnaise with the juice of half a lime and slice the remaining lime into wedges.
4. Spread a little lime mayonnaise onto each tostada and top with a spoonful of dressed crab. Finely slice the remaining avocado and use to garnish along with the lime wedge and a few pieces of chilli. Eat immediately.
Typical values per serving:
26mg vitamin C
This recipe was first published in January 2020.
Average user rating