For deep-frying:vegetable oil6corn tortillas200 gmcooked spanner crab meat, drained50 gmKenko mayonnaise (see note)2radishes, thinly slicedTo serve:hot sauce and lime halvesJalapeño salsa2green jalapeños, finely diced (seeds removed; optional)½white onion, finely diced½ cupcoriander, coarsely chopped, plus extra leaves to garnishJuiceof 2 limes1 tbspolive oil
Heat 6cm oil in a wide deep saucepan over high heat to 190C. Add tortillas one at a time and fry, turning occasionally, until bubbled, golden and crisp (2-3 minutes). Remove with tongs and drain on paper towels.
For jalapeño salsa, combine ingredients in a bowl and season well with salt.
Combine crab and mayonnaise in a bowl and season to taste.
Place tostadas on plates, top with crab mayonnaise, spoon jalapeño dressing over, scatter with radish and extra coriander leaves and serve with hot sauce and limes.
Note Kenko mayonnaise is a brand of Japanese
mayonnaise available from Asian grocers. We love its flavour in
this dish, but you can substitute your choice of mayonnaise.