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    Corn tostadas with chopped tomato salsa & crab

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    Corn tostadas with chopped tomato salsa & crab

    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes

    Serves: 4


    300g Pink Choice Tomatoes, quartered, deseeded and diced
    1 lime, juice
    28g pack coriander, stalks and leaves roughly chopped
    1 shallot, finely diced
    ½ clove garlic, finely grated
    3 tbsp sunflower oil
    4 corn and wheat tortillas
    4 tbsp soured cream
    1 avocado, sliced
    200g white crab meat
    12 slices red jalapeño (from a jar)


    1. To make the salsa, mix the tomatoes with the lime juice, coriander, shallot and garlic. Season and set aside.

    2. Use a cutter, cup or similar to press 3x9cm circles out of each tortilla. Put the sunflower oil in a large frying pan over a medium heat, once hot, add the tortillas in a single layer (you may need to do this in batches) and fry for 30-60 seconds per side until golden and crisp, reducing the heat if needed. Set aside on kitchen roll.

    3. To assemble the tostadas, top each with a swirl of soured cream, a couple of slices of avocado, some crab, a spoonful of the salsa and a slice of jalapeño and serve immediately.

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