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Crab and sweetcorn tostadas recipe

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


  • 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

  • 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


  1. 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.
  2. 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.
  3. Meanwhile, mix the chilli sauce with the vinegar and 1/3 of the lime juice.
  4. 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.

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