Irish Crab Tostada

Tue, 28 May 2024

Ingredients:

Dressed Crab

- 500g Irish crab meat

- 150g Irish sour cream

- Pinch of cayenne pepper

- ¼ tsp dijon mustard

- Black pepper & pinch sea salt

- Zest ¼ lime

- Shallot - ½ finely diced

 

Guacamole

- 200g broad beans/peas or both

- 2 ripe avocados

- Juice ½ lime

- Pinch chilli flakes ( optional )

 

Salsa

- 1 red chilli

- 1 ripe mango

- 1 shallot

 

Pickled radish

- 250g radishes, thinly sliced

- 100g white vinegar

- 100g water

- 50g sugar

- 5g salt

- 1 cloves garlic, minced

- 1/2 red chili, sliced

 

Method

Pickled radish

1. In a medium saucepan, combine the white vinegar, water, sugar, salt, garlic and red chili, Bring to a boil over medium heat, stirring until the sugar and salt are dissolved.

2. Add the sliced radishes to the saucepan and simmer for 5 minutes.

3. Remove the saucepan from the heat and let the radishes cool in the pickling liquid.

4. Once cooled, transfer the pickled radishes and liquid to a sterilized jar.

5. Seal the jar and refrigerate for at least 24 hours before serving.

6. Enjoy the tangy and flavourful pickled radishes as a side dish or topping for salads and sandwiches.

 

Guacamole

Begin by preparing the broadbeans and peas. Boil a pot of water and blanch the broadbeans for 2 minutes, then remove and place in ice water to cool. Repeat the same process with the peas. Once cooled, remove the outer skin from the broadbeans.

In a food processor, combine the broadbeans, peas, and avocados. Blend until smooth and season with salt and pepper to taste. This will be your broadbean and pea avocado guacamole.

 

Salsa

For the mango red chilli salsa, dice the mango and red chilli into small pieces. Combine in a bowl and mix well. Adjust the spiciness by adding more or less chilli according to your preference.

 

Assembly

Fry the mini tortillas in a hot pan. Dry frying or using a little oil works great. Fry until warm, crispy and golden.

To assemble the tostados, spread a generous amount of the broadbean and pea avocado guacamole onto each tostado shell. Top with a portion of Irish-dressed crab meat, pickled radish slices, and a spoonful of mango red chilli salsa. Garnish with fresh coriander leaves and serve immediately