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!

Shop Ingredients

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

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