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Tostadas with radish, crab and jalapeño salsa

You'll need

For deep-frying: vegetable oil 6 corn tortillas 200 gm cooked spanner crab meat, drained 50 gm Kenko mayonnaise (see note) 2 radishes, thinly sliced To serve: hot sauce and lime halves   Jalapeño salsa 2 green jalapeños, finely diced (seeds removed; optional) ½ white onion, finely diced ½ cup coriander, coarsely chopped, plus extra leaves to garnish Juice of 2 limes 1 tbsp olive oil


  • 01
  • 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.
  • 02
  • For jalapeño salsa, combine ingredients in a bowl and season well with salt.
  • 03
  • Combine crab and mayonnaise in a bowl and season to taste.
  • 04
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Nov 2015

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