Name: Crab tostadas
Total time: 45 min
Yield: Serves 4
Ingredients: 8 corn tortillas; 2 tsp grapeseed or vegetable oil; sea salt flakes for the tortillas; (a mix of white and brown) 250g crabmeat; 1 large avocado peeled, stoned and thinly sliced; coriander leaves and lime wedges to garnish; 2 jalapeños trimmed and finely chopped; 1 clove garlic; 10g coriander leaves; 14 leaves mint; 100g mayonnaise; 1 lime juiced to make 2 tsp

a silver tray filled with stacks of crisp tacos piled with crabmeat and sliced avocado

8 corn tortillas
2 tsp grapeseed or vegetable oil
sea salt flakes
for the tortillas
(a mix of white and brown) 250g crabmeat
1 large avocado
peeled, stoned and thinly sliced
coriander leaves and lime wedges
to garnish

JALAPEÑO AND LIME MAYONNAISE

2 jalapeños
trimmed and finely chopped
1 clove garlic
10g coriander leaves
14 leaves mint
100g mayonnaise
1 lime
juiced to make 2 tsp

Method

step 1
Heat the oven to 170C/fan 150C/gas 3½ and set a wire rack over a baking tray lined with baking paper.
step 2
To make the mayonnaise, put the jalapeños, garlic, coriander and mint in a small blender. Add a pinch of salt and blitz to a purée. Mix the purée with the mayonnaise, then stir in the lime juice and taste for seasoning.
step 3
To make the tostadas, lightly brush both sides of the tortillas with the oil. Arrange the tortillas on the wire rack and bake for 20-30 minutes or until crisp, turning halfway through. Sprinkle with some sea salt flakes.
step 4
Put the tostadas, crabmeat, avocado slices, mayo, some coriander leaves and lime wedges on a serving platter for guests to serve themselves: spread some mayo over a tostada, then top with a few avocado slices, followed by some crabmeat, coriander leaves and a squeeze of lime.