Name: Crab & avocado tostadas
Total time: 10 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 small red onion sliced into thin rings; juice 2 limes plus wedges to serve; pinch of caster sugar; 170g can white crabmeat in brine, drained; 2 spring onions finely sliced; 1 red chilli deseeded and chopped; 1 really ripe avocado peeled, stoned and chopped; 1 small garlic clove crushed; 2 corn tortillas; handful mixed salad leaves

Home
Recipes
Crab & avocado tostadas

Crab & avocado tostadas

Lucy Netherton

Save recipe

Serves 2

Easy

Total time: 10 mins

Takes 10 mins

A star rating of 4.8 out of 5.4 ratingsRate

loading...

Use a corn tortilla as a base then top with storecupboard crabmeat, guacamole-style Mexican dip and salad

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Mexican rice & bean salad

A star rating of 4.3 out of 5.15 ratings

Steak & onion fajitas with sweetcorn salsa

A star rating of 4.4 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

1 small red onion

sliced into thin rings
juice 2 limes

plus wedges to serve
pinch of caster sugar
170g can white crabmeat

in brine, drained
2 spring onions

finely sliced
1 red chilli

deseeded and chopped
1 really ripe avocado

peeled, stoned and chopped
1 small garlic clove

crushed
2 corn tortillas
handful mixed salad leaves

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal394
fat19g
saturates5g
carbs27g
sugars5g
fibre6g
protein22g
salt1.1g

low

Method

step 1

Put the onion in a bowl and cover with half the lime juice and a good pinch each of sugar and salt. Leave to soften while you get everything else ready.
step 2

Mix together the crabmeat, spring onions and half the chilli. Season with black pepper and set aside. Mash the avocado with the remaining lime juice, garlic and some seasoning. You can leave it quite chunky or mash it until smooth. Stir in the rest of the chilli.
step 3

Bend each tortilla in half and toast in a toaster for 1 min. Put on 2 plates and top with the salad leaves, then mashed avocado. Finish with the crabmeat and drained pickled onion. Serve with lime wedges for squeezing over.

Recipe from Good Food magazine, July 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now