CHIPOTLE CRAB TOSTADAS

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

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.
7. Enjoy!