Crab tostada, árbol & tarragon

Crab tostada, árbol & tarragon

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

Ingredients

Quantity Ingredient
1 x 45g tub of freshly picked white crabmeat
1 small cucumber, deseeded and finely chopped
1 bunch chervil, finely chopped
1 bunch tarragon, finely chopped
1 lemon, zested
2 tablespoons mayonnaise
1 teaspoon wholegrain mustard
1 tablespoon poppy seeds
pinch chilli flakes
2 teaspoons butter, melted
8 tostadas
Breddos hot sauce, to taste
2 limes, quartered
few sprigs coriander, to serve

Method

  1. Sift through the crab to ensure that there’s no shell in there. Put it into a bowl and combine with the cucumber, chervil, tarragon and lemon zest.
  2. In another bowl stir together the mayonnaise and mustard. Add the crabmeat mixture, along with the poppy seeds and chilli flakes, and combine.
  3. Spoon some melted butter onto a tostada and put the crabmeat on top. Serve with a wedge of lime, some breddos hot sauce and some coriander.
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