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Crab tostadas
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Mexican tostadas stand in Coyoacán Market offers popular, diverse tostadas like chicken tinga and prawn cocktail. Cornwall's renowned seafood, especially crab, inspires a pairing with jalapeño-lime mayo on crispy tostadas. decadent simplicity from two culinary worlds.
Ingredients:
  • 8 corn tortillas (12cm/4½in in diameter)
  • 2 teaspoons grapeseed or vegetable oil
  • 250 g (9oz) crab meat, mixed white and brown
  • 1 large avocado peeled, stoned and thinly sliced
  • salt flakes
  • coriander (cilantro) leaves and lime wedges to garnish

  • 2 jalapeños trimmed and finely chopped
  • 1 garlic clove chopped
  • 10 g (¼ oz) fresh coriander (cilantro)
  • 14 mint leaves
  • 100 g (3½ oz/scant ½ cup) mayonnaise
  • 2 teaspoons lime juice
Instructions:
  • Preheat your oven to 170°C/150°C fan/340°F/gas mark 3½, then place a wire rack over a baking tray lined with baking parchment. In a blender, combine chopped chillies, garlic, coriander, mint, and a pinch of salt to make a purée. Mix the chilli and herb purée into the mayonnaise, then stir in lime juice and adjust seasoning to taste. Set aside. Lightly coat both sides of tortillas with oil, then bake on the wire rack for 20–30 minutes until crispy, turning halfway. Sprinkle with salt flakes. Arrange tostadas, crab, avocado, jalapeño mayonnaise, coriander leaves, and lime wedges on a platter for guests to assemble their own tostadas: start with mayonnaise, then avocado slices, crab meat, coriander leaves, and a squeeze of lime.

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