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