This recipe for a Crab And Avocado Tostada is delicious. The sweetnesss of the shellfish works really well with the creaminess of a ripe avocado. Combining them on  tortillas with some chilli gives a spicy Mexican twist.

This recipe is quick and easy to prepare allow ten minutes for preparation and only one minute for cooking. The quantities below are for two people.

Ingredients for Crab And Avocado Tostada

170g of Crab meat from Walter Purkis & Sons
1 small red onion, sliced into thin rings
Juice of 2 limes, plus some wedges to serve
Pinch caster sugar
2 spring onions, finely sliced
1 medium red chilli, deseeded and chopped
1 really ripe avocado, peeled, stoned and chopped
1 small garlic clove, crushed
2 corn tortillas
Cooking spray oil
2 handfuls mixed salad leaves

Cooking Method For Crab And Avocado Tostada

First preheat the grill to a medium heat.

Put the chopped onion in a bowl and cover with half the lime juice, the sugar and a pinch of salt. Put to one side and allow them to soften and the flavours to mingle.

The seeds are the hottest part of the chillies so de-seed them if you would like to make a milder dish.  You can do this by cutting them in half lengthways, then holding the stalk end scrape out the seeds and white pith with a tea spoon. Remember to wash your hands and don’t touch your eyes.

Mix the crab meat with the chopped spring onions and half the chilli. Season well with black pepper and set aside.

Mash the avocado along with the remaining lime juice, garlic and season, then stir in the rest of the chilli.

Spray each tortilla with oil, then place under the grill for a few minutes until crisp and golden. Put the toasted tortillas on 2 plates and top with the salad leaves, mashed avocado and crab meat. Drain the onion and add to the top, then serve with lime wedges.

This crab and avocado tostada recipe come from the Fish is the Dish website where you can find this and lots of other fishy recipes.