← Nouns Cooking · Mexican

Ingredients

• 400 g cooked crab meat, picked over for shell
• 3 tbsp Olive oil
• 1 white onion, finely chopped
• 2 celery sticks, finely chopped
• 2 Jalapeño, seeded and finely chopped
• 1 Tomato, seeded and diced
• 1 handful Coriander (cilantro), chopped
• 2 tbsp lime juice
• Salt
• 8 tostada shells

Method

1. Heat the oil in a frying pan over medium heat. Cook the onion, celery and jalapeño for 4–5 min, until soft but not browned.
2. Add the tomato and cook for 2 min.
3. Fold in the crab and coriander and heat for 2 min, stirring gently so the crab stays in flakes. Season with salt and the lime juice.
4. Serve warm, or chill and serve cold, piled onto tostadas with avocado and hot sauce.

Tips

• Contains shellfish.
• In Veracruz it is also used to stuff chiles or fill empanadas.

Sources

Written in our own words after cross-checking these recipes:

Rick Bayless Mexico in My Kitchen