Crab salpicon tostadas
3
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
Ready in 30 minutes, take your tastebuds to Mexico with the fiesta flavours in this dish.
Ingredients
Corn tortilla
6 small, (6x26g), quartered
Ready-to-eat crab meat
160 g
Green shallot(s)
2 individual, thinly sliced
Tomato(es)
200 g, (grape), chopped
Jalapenos
1 tbs, chopped
Fresh coriander
2 tbs, coarsely chopped leaves
Lime rind
1 tsp, finely grated
Lime juice
2 tbs
Olive oil
1 tbs
Fresh coriander
1 cup(s), leaves, to serve
Oil spray
2 x 3 second spray(s)
Instructions
1
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.
2
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.
3
Spoon the crab salad onto the tostadas and top with coriander leaves. Serve immediately.
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