Crab & Avocado Tostadas Recipe
Introduction
Crab and avocado tostadas make for a fresh, flavorful snack or light meal. Combining creamy avocado with sweet crabmeat and zesty lime, this dish is quick to prepare and perfect for warm days or entertaining guests.
Ingredients
- 1 small red onion, sliced into thin rings
- Juice of 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
Instructions
- Step 1: Place the sliced red onion in a bowl and cover with half of the lime juice. Add a good pinch each of caster sugar and salt. Let it soften while you prepare the other ingredients.
- Step 2: In a separate bowl, mix the drained crabmeat with the spring onions and half of the chopped red chilli. Season with black pepper and set aside.
- Step 3: Mash the chopped avocado with the remaining lime juice, crushed garlic, and some seasoning. Mash to your preferred texture—either chunky or smooth. Stir in the remaining chilli.
- Step 4: Fold each corn tortilla in half and toast in a toaster for about 1 minute until crisp.
- Step 5: Place the toasted tortillas on two plates, top with mixed salad leaves, then spread the mashed avocado over them.
- Step 6: Finish by adding the crab mixture and the drained pickled onions. Serve immediately with lime wedges for squeezing over.
Tips & Variations
- For extra crunch, add a sprinkle of toasted pumpkin seeds or chopped nuts on top before serving.
- If you prefer a milder heat, substitute the red chilli with a small amount of sweet bell pepper or omit it altogether.
- Swap corn tortillas for small crispy tostada shells if you want a crunchier base.
Storage
This dish is best enjoyed fresh as the tortillas may become soggy if stored. If you have leftovers, store the crab and avocado mixtures separately in airtight containers in the fridge for up to 1 day. Re-toast the tortillas before assembling to maintain crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh crab instead of canned crabmeat?
Yes, fresh crab can be used. Make sure it’s cooked and picked clean before mixing. This will give a more delicate flavor but may require additional seasoning.
How can I make this dish vegan?
Replace the crabmeat with mashed chickpeas or jackfruit seasoned with lime and chilli for a similar texture and tangy flavor, and omit the garlic if preferred for a milder taste.
Print
Crab & Avocado Tostadas Recipe
- Total Time: 16 minutes
- Yield: 2 servings 1x
- Diet: Low Fat
Description
A fresh and vibrant recipe for Crab & Avocado Tostadas featuring zesty lime-marinated onions, creamy avocado mash, and succulent white crabmeat atop crunchy toasted corn tortillas, perfect for a light and flavorful meal.
Ingredients
Pickled Onions
- 1 small red onion, sliced into thin rings
- Juice of 1 lime (half of total lime juice)
- Pinch of caster sugar
- Pinch of salt
Crab Mixture
- 170g can white crabmeat in brine, drained
- 2 spring onions, finely sliced
- 1/2 red chilli, deseeded and chopped (half of the chilli)
- Black pepper, to season
Avocado Mash
- 1 really ripe avocado, peeled, stoned, and chopped
- Juice of 1 lime (remaining half)
- 1 small garlic clove, crushed
- 1/2 red chilli, deseeded and chopped (remaining half)
- Salt and pepper, to season
To Assemble
- 2 corn tortillas
- Handful mixed salad leaves
- Lime wedges, to serve
Instructions
- Pickle the onions: Place the thinly sliced red onion rings in a bowl and cover with half the lime juice, a good pinch of caster sugar, and salt. Stir gently to combine and leave to soften and pickle while preparing the other ingredients.
- Prepare the crab mixture: In a separate bowl, mix together the drained crabmeat, finely sliced spring onions, and half of the chopped red chilli. Season with freshly ground black pepper and set aside to let the flavors meld.
- Mash the avocado: In another bowl, mash the ripe avocado along with the remaining lime juice, crushed garlic, and remaining chopped chilli. Season with salt and pepper to taste. Mash to desired consistency—either chunky or smooth.
- Toast the tortillas: Gently bend each corn tortilla in half and toast them in a toaster for about 1 minute until lightly crisp and warm. Carefully place the toasted tortillas onto serving plates.
- Assemble the tostadas: Layer each toasted tortilla with a handful of mixed salad leaves, followed by a generous spread of the mashed avocado mixture. Top with the crab mixture and then place some of the pickled onions on top, draining any excess liquid first to avoid sogginess.
- Serve: Present the tostadas with lime wedges on the side for squeezing over just before eating, adding a fresh citrus burst to the dish.
Notes
- Pickling the onions adds a tangy crunch that balances the creamy avocado and delicate crab flavor.
- You can adjust the amount of chilli for desired heat level or omit if preferred milder flavors.
- Toasting the tortillas in a toaster gives a quick, even crisp without frying.
- Use fresh crabmeat for a more luxurious version, if available.
- This dish is best served immediately to maintain tortilla crispness.
- Prep Time: 15 minutes
- Cook Time: 1 minute
- Category: Appetizer
- Method: Toasting
- Cuisine: Mexican
Keywords: crab tostadas, avocado tostadas, easy Mexican recipes, seafood appetizer, quick healthy snack
