Chipotle Crab Tostadas
A light recipe with fresh crabmeat, zingy lime and smoky chipotle.
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These tostadas are topped with light and fresh crab meat, with subtle smoky chipotle and zesty lime. We oven bake our tostadas using our mini tortillas, a no faff shortcut for the crunchy bases.
Ingredients
Capsicana Mini Tortilla Wraps
100g crab meat (white or mixed) double up for 4 servings
1 tbsp Capsicana Burrito Tinga Cooking Paste
1 tbsp mayonnaise
1 lime
Fresh parsley, chopped
Cooking oil
Pink pickled onions, sliced
Fresh tomato salsa
Sea salt
Method
1. Preheat your oven to 180C/170 fan assisted.
2. Line a baking sheet with non-stick parchment and set aside. To make our tostada bases we cut the wraps into smaller bitesize rounds, but this isn’t necessary!
3. Brush each side of the tortillas with a coating of cooking oil and sprinkle with salt. Lay each tortilla onto the baking sheet and cook for 5-10 minutes until nicely golden and crispy. Careful not to over cook as these can brown quite quickly.
4. Once crisp, remove from the oven and leave to cool.
5. In a small bowl mix the mayonnaise, cooking paste and crab together, then add a small squeeze of lime and a pinch of salt. This is your chipotle crab mix.
6. Top the crispy tostada bases with the crab mix and dress generously with herbs, fresh tomato salsa and a few pink pickled onions.
Enjoy!
Products Used
In this Recipe
