Crab avocado tostadas

 Use a corn tortilla as a base then top with storecupboard crabmeat, guacamole-style 
Mexican dip and salad

   Production    -Takes 10 mins                                           


  • 1 small red onion, sliced into thin rings
  • juice 2 limes, plus wedges to serve
  • juice 2 limes, plus wedges to serve
  • 170g can white crabmeat in brine, drained
  • 2 spring onions, finely sliced
  • 1 red chilli, deseeded and chopped
  • 1 really ripe avocado, peeled, stoned and chopped
  • 1 small garlic clove, crushed
  • 2 corn tortillas
  • handful mixed salad leaves

1-Put the onion in a bowl and cover with half the lime juice and a good pinch each of sugar and salt.  Leave to soften while you get everything else ready.

2-Mix together the crabmeat, spring onions and half the chilli. Season with black pepper and set aside.  Mash the avocado with the remaining lime juice, garlic and some seasoning. You can leave it quite  chunky or mash it until smooth. Stir in the rest of the chilli.

3-Bend each tortilla in half and toast in a toaster for 1 min. Put on 2 plates and top with the salad  leaves, then mashed avocado. Finish with the crabmeat and drained pickled onion. Serve with lime  wedges for squeezing over.

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