Name: Crab tostadas
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: vegetable oil, for shallow-frying; 4 x 15cm (6-inch) flour tortillas; 410 gram canned kidney beans, rinsed, drained, mashed; 1/2 cup (60g) pitted black olives; 1 cup (120g) cheddar cheese, coarsely grated; 1 medium_piece (150g) tomato, sliced thinly; 1 1/2 cup (90g) shredded iceberg lettuce; 170 gram fresh cooked crab meat; 2 medium_piece (500g) avocados, chopped coarsely; 2 tablespoon lime juice; 1/2 cup (120g) sour cream; 2 green onions (scallions), sliced thinly; 1 1/2 tablespoon fresh coriander (cilantro), finely chopped

Ingredients

vegetable oil, for shallow-frying

4 x 15cm (6-inch) flour tortillas

410 gram canned kidney beans, rinsed, drained, mashed

1/2 cup (60g) pitted black olives

1 cup (120g) cheddar cheese, coarsely grated

1 medium_piece (150g) tomato, sliced thinly

1 1/2 cup (90g) shredded iceberg lettuce

170 gram fresh cooked crab meat

2 medium_piece (500g) avocados, chopped coarsely

2 tablespoon lime juice

1/2 cup (120g) sour cream

2 green onions (scallions), sliced thinly

1 1/2 tablespoon fresh coriander (cilantro), finely chopped

Method

1.Make avocado cream. Mash avocado with juice and sour cream in a medium bowl with a fork until well combined, stir in onion and coriander. Season to taste.

2.Heat oil in a medium frying pan, shallow-fry tortillas, one at a time, until browned both sides and crisp. Drain on absorbent paper.

3.Spread tortillas with avocado cream then mashed beans, top with olives, cheese, tomato, lettuce and crab meat. Season with freshly ground black pepper.

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