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
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
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!
These recipes have been created by James Strawbridge, chef, author and food photographer
Find out more here
Visit Strawbridge Kitchen here