Cornish King Crab Tostadas with charred cucumber salsa

Here’s a new way to enjoy Cornish King Crab with a Mexican flavour from chef, food photographer and author James Strawbridge.

Ingredients – Serves 2

For the Crab:

250g handpicked Cornish King Crab (spider crab) meat

1 tsp mayo

½ Granny Smith apple, peeled and cored, finely diced

½ tsp chilli flakes

Juice and zest of 1 lime

Pinch of sea salt

For the salsa:

½ cucumber, cut into strips

2 spring onions

1 tbsp fermented green chilli or diced jalapeno

1 tomato, finely diced

1 tbs olive oil

Juice of 1 lime

1 tbsp fresh coriander, finely chopped

Pinch of sea salt

To serve:

1 avocado, sliced

Handful of samphire

2 Corn tortilla

4 tbsp vegetable oil

 

Method

Step 1
To make your salsa, char your cucumber in a ridged skillet for 3-4 mins on each side so that it blackens but retains some bite. Then finely dice the charred cucumber and allow to cool.

Step 2
Repeat as above with the spring onions and mix with diced tomato, chilli, lime and olive oil. Stir in your coriander leaf and season to taste.

Step 3

For the crab, mix your apple, lime, chilli and mayo with the handpicked white Cornish King Crab (spider crab) meat and season to taste with sea salt.

Step 4

Shallow fry your corn tortilla in veg oil until golden and crispy. Then remove from the pan and drain off excess oil on a sheet of kitchen roll.

Step 5

Serve your Tostadas with raw samphire and avocado topped with a dollop of salsa and a generous portion of crab meat. Garnish with chervil or coriander.

Best enjoyed with a shot of Tequila!

 

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Shop Ingredients

W Harvey & Sons handpicked Cornish King Crab (Spider Crab) meat

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With thanks to James Strawbridge

These recipes have been created by James Strawbridge, chef, author and food photographer

Find out more here

Visit Strawbridge Kitchen here