Crab and avocado tortillas
- April 2014
- Serves 8-10
- Hands-on time 35 min
These canapés from Jason Atherton taste as good as they look. If you don’t have time to fry the tortillas, you can serve the crab and avocado on bread instead.
- 5.9g (1.1g saturated)
- 10g (0.5g sugars)
- 5 small flour tortillas
- Vegetable oil for frying
- Sea salt to sprinkle
- 4 spring onions, trimmed and rubbed in vegetable oil
- 2 ripe avocados
- Juice 1 lemon
- 150g cooked white crabmeat
- 1 tbsp mayonnaise
- Pinch cayenne pepper
- Squeeze lemon juice
- Salmon caviar (from Waitrose and Ocado or fishmongers)
- Using a straight-sided cutter, stamp out 18 x 6cm discs from the tortillas, discarding the trimmings. Heat a good splash of oil in a pan and, when hot, drop in the tortilla discs. Fry for 30-60 seconds on each side until golden. Remove with a slotted spoon to kitchen paper to soak up excess oil. Season with a pinch of sea salt.
- Heat a griddle pan over a high heat and cook the oiled spring onions until golden and softened. Remove from the heat and slice into 2cm lengths. Set aside.
- Stone and peel the avocados, then mash with most of the lemon juice and plenty of salt and pepper.
- Mix the crab with the mayonnaise, cayenne pepper and remaining lemon juice, then season. To serve, spoon the mashed avocado onto the tortilla, then top with a couple of bits of spring onion. Add a small dollop of the crab mixture, then top with some caviar and serve.
Prepare the crab and the avocado up to 4 hours ahead. Put in separate bowls, cover and chill. Remove half an hour before serving. Cut and fry the tortillas up to 24 hours ahead. Keep in an airtight container.
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Dinner ideas for two
Crab and avocado tostadas with jalapeño salsa verde
Give crab the Mexican treatment with this quick and easy tostada recipe.
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