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Photo of Crab salpicon tostadas by WW

Crab salpicon tostadas

3
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
6
Difficulty
Moderate
Ready in 30 minutes, take your tastebuds to Mexico with the fiesta flavours in this dish.

Ingredients

Corn tortilla

6 small, (6x26g), quartered

Ready-to-eat crab meat

160 g

Green shallot(s)

2 individual, thinly sliced

Tomato(es)

200 g, (grape), chopped

Jalapenos

1 tbs, chopped

Fresh coriander

2 tbs, coarsely chopped leaves

Lime rind

1 tsp, finely grated

Lime juice

2 tbs

Olive oil

1 tbs

Fresh coriander

1 cup(s), leaves, to serve

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C. Lightly spray a baking tray with oil. Place tortillas on the prepared tray in a single layer and lightly spray with oil. Bake for 4 minutes each side or until lightly browned. Transfer to a wire rack to cool.
  2. Combine the crab, shallot, tomato, jalapeño, coriander and lime rind in a medium bowl. Drizzle with the lime juice and oil. Toss to combine and season with salt.
  3. Spoon the crab salad onto the tostadas and top with coriander leaves. Serve immediately.

Notes

TIP: If you can’t find fresh crab meat, use canned crab meat. You’ll need 2 x 170g cans, well drained.

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