Tostadas with crab, avocado and pickled radish
Tostada is simply the Spanish for "toast" — and is used for dishes built on fried tortillas. Perfect with crab.
Ingredients
For the pickled radish
- g Vinegar
- g Sugar
- g Water
- Radishes (halved)
For the avocado and crème fraîche cream
- Avocado
- Lime
- tbsp Crème fraîche
- tsp Chilli sauce (can be left out)
- tsp Salt
For the tostadas
- tsp Salt
- g Masa harina (corn flour for tortillas)
- ml Oil, for deep-frying
For everything else
- g Picked crabmeat
- Shallots (in rings)
- Jalapeños (fresh, but if you only have pickled, use those)
- Coriander plant
- tbsp Pickled red chilli
Instructions
Pickled radish
Bring the vinegar, sugar and water to the boil and add the halved radishes.
Take it off the heat and leave it to stand.
This is a simple pickling liquid, and you can pickle almost anything in it. Have a play. Kept in a lidded container in the fridge, it lasts for weeks.
Avocado and crème fraîche cream
Blitz the avocado, crème fraîche, chilli sauce and lime juice with a stick blender. Season to taste with salt.
Tostadas
Mix the salt and the masa harina. Add water and bring it together into a dough.
Weigh the dough into pieces of about 25g and press them between sheets of baking paper in a tortilla press.
Heat the oil to 160°C and fry the tortillas until golden on both sides.
Lift them out of the oil and rest them on kitchen paper.
If you don't have a tortilla press — or want to skip this step — plenty of places sell small corn tortillas. In that case, jump straight to step 6.
Putting it together
Lay the tostada flat on a serving platter and top it with the crab, pickled radish, jalapeños, shallot and coriander. Or just whatever garnishes you fancy.
For the pickled radish
For the avocado and crème fraîche cream
For the tostadas
For everything else
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