Fast Recipes

Tostadas with radish, crab and jalapeño salsa

Lisa Featherby recipe for fast tostadas with radish, crab and jalapeño salsa.

By Lisa Featherby
  • Serves 6
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Tostadas with radish, crab and jalapeño salsa


  • 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


  • 1
    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.
  • 2
    For jalapeño salsa, combine ingredients in a bowl and season well with salt.
  • 3
    Combine crab and mayonnaise in a bowl and season to taste.
  • 4
    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.