Name: Tostadas with radish, crab and jalapeño salsa
Yield: 6
Ingredients: For deep-frying: vegetable oil; 6 corn tortillas; 200 gm cooked spanner crab meat, drained; 50 gm Kenko mayonnaise (see note); 2 radishes, thinly sliced; To serve: hot sauce and lime halves; Jalapeño salsa; 2 green jalapeños, finely diced (seeds removed; optional); ½ white onion, finely diced; ½ cup coriander, coarsely chopped, plus extra leaves to garnish; Juice of 2 limes; 1 tbsp olive oil

Ingredients

For deep-frying: vegetable oil

6 corn tortillas

200 gm cooked spanner crab meat, drained

50 gm Kenko mayonnaise (see note)

2 radishes, thinly sliced

To serve: hot sauce and lime halves

Jalapeño salsa

2 green jalapeños, finely diced (seeds removed; optional)

½ white onion, finely diced

½ cup coriander, coarsely chopped, plus extra leaves to garnish

Juice of 2 limes

1 tbsp olive oil

Method

Main

1.Heat 6cm oil in a wide deep saucepan over high heat to 190C. Add tortillas one at a time and fry, turning occasionally, until bubbled, golden and crisp (2-3 minutes). Remove with tongs and drain on paper towels.

2.For jalapeño salsa, combine ingredients in a bowl and season well with salt.

3.Combine crab and mayonnaise in a bowl and season to taste.

4.Place tostadas on plates, top with crab mayonnaise, spoon jalapeño dressing over, scatter with radish and extra coriander leaves and serve with hot sauce and limes.

Note Kenko mayonnaise is a brand of Japanese mayonnaise available from Asian grocers. We love its flavour in this dish, but you can substitute your choice of mayonnaise.
Notes

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

Ingredients

Method

Main

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