Entertaining

Crab and avocado tostadas with pickled onion

Name: Crab and avocado tostadas with pickled onion recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 1/3 cup (80ml) extra virgin olive oil, plus extra if needed; 8 x 10-12cm corn tortillas; 200g picked, cooked crab meat; 2 limes, halved; 1 cup loosely packed coriander leaves; 1 jalapeño (substitute long green chilli), thinly sliced; 1/4 cup (60ml) red wine vinegar or apple cider vinegar; 1 tbs caster sugar; 1 red onion, thinly sliced; 2 large ripe avocados, chopped; 1/2 cup (150g) mayonnaise; Juice of 2 limes

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Crab and avocado tostadas with pickled onion

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by Tom Walton

Mar 10, 2020

The perfect starter for your next party.

1/3 cup (80ml) extra virgin olive oil, plus extra if needed
8 x 10-12cm corn tortillas
200g picked, cooked crab meat
2 limes, halved
1 cup loosely packed coriander leaves
1 jalapeño (substitute long green chilli), thinly sliced

Pickled Onion

1/4 cup (60ml) red wine vinegar or apple cider vinegar
1 tbs caster sugar
1 red onion, thinly sliced

Avocado Sauce

2 large ripe avocados, chopped
1/2 cup (150g) mayonnaise
Juice of 2 limes

Method

1.

For the pickled onion, whisk together vinegar, sugar and 1 tsp salt flakes, and pour over the onion. Set aside for at least 30 minutes, or overnight in the fridge.
2.

For the avocado sauce, place avocado, mayonnaise, lime juice and a good pinch of salt in a blender. Whiz to a smooth puree and set aside, covered, in the fridge.
3.

Place olive oil in a large frypan over medium-high heat. In batches, fry tortillas for 1-2 minutes, turning halfway, until crisp and golden. Drain on a plate lined with paper towel and lightly season. Keep warm. Repeat with remaining tortillas and extra oil, if needed.
4.

Spoon avocado sauce onto tostadas and top with crab meat and a good squeeze of lime. Serve with pickled onion, coriander and sliced jalapeño.