Crab salpicon tostadas
6 individual, (6x26g), quartered
Crab, boiled or steamed
2 individual, thinly sliced
200 g, (grape), chopped
Companhia das Ervas Chilli Preserved in Vinegar, Jalapenos
1 tbs, chopped
2 tbs, coarsely chopped leaves
1 tsp, finely grated
1 cup(s), leaves, to serve
2 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray a baking tray with oil. Place tortillas on the prepared tray in a single layer and lightly spray with oil. Bake for 4 minutes each side or until lightly browned. Transfer to a wire rack to cool.
- Combine the crab, shallot, tomato, jalapeño, coriander and lime rind in a medium bowl. Drizzle with the lime juice and oil. Toss to combine and season with salt.
- Spoon the crab salad onto the tostadas and top with coriander leaves. Serve immediately.