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Crab and sweetcorn tostadas recipe

2 ratings

Sweet crab meat pairs perfectly with crisp corn and fiery chilli sauce, all wrapped in a smoky, griddled tortilla. These easy tostadas offer a great way to enjoy seasonal sweetcorn, and make a more-ish, healthy lunch or snack. See method

Serves 4
29 mins to prepare and 11 mins to cook
245 calories / serving
Healthy
Dairy-free

Ingredients

3 large white tortilla wraps
½ tbsp olive oil
2 corn on the cob
50g (1 3/4oz) sweet chilli sauce
1 tbsp rice vinegar
1 ½ limes, juiced
1 x 170g tin crab meat in brine, drained
100g (3 1/2oz) roasted red peppers from a jar, chopped
4 spring onions, chopped
1/2 x 30g pack coriander, chopped
small handful rocket leaves

If you don't have any limes, try a lemon instead

Each serving contains

Energy
1035kj
245kcal 12%
Fat
5g 7%
Saturates
1g 7%
Sugars
8g 9%
Salt
0.9g 16%

of the reference intake
Carbohydrate 38.6g Protein 11.6g Fibre 3.9g

Method

Heat a griddle pan to medium-high. Stamp out 4 x 10cm circles from each wrap with a pastry cutter, to make 12 tostadas in total, and lightly brush with a little of the oil. Cook on the griddle pan for 30 seconds each side, until char lines appear.
Brush the cobs with the remaining oil and griddle for 10 mins, turning, until charred and tender. Remove from the pan, cool then slice off the kernels by cutting down the length of the cobs.
Meanwhile, mix the chilli sauce with the vinegar and 1/3 of the lime juice.
Gently mix the kernels with the crab meat, peppers, onions, coriander and remaining lime juice. Load onto the tostadas with some rocket leaves and drizzle over the sauce to serve.

Tip: Reserve any tortilla scraps and blend in a food processor to make breadcrumbs.

See more Sweetcorn recipes