Crab Tostadas

INGREDIENTS

• 8 x 10cm corn tortillas
• Vegetable oil for deep frying
• Meat from one crab or 350g fresh crab meat
• 2 tablespoons mayonaise
• Juice of one lime
• 2 cloves garlic – finely chopped
• 1 teaspoon ground cumin
• 1 cup shredded cos lettuce
• 200g grated Cheddar or Paneer cheese
• Tomato chutney (As above)
• Avocado raita (as above)
• Salt and pepper to taste

Method

1. Heat the oil in a large frying pan.
2. When the oil is hot enough to fry a piece of tortilla in about 30 seconds, carefully lower the tortillas into the oil.
3. Fry until the tortillas a ridged and crispy.
4. Remove the tortillas from the oil and place on kitchen paper towels to soak up the excess oil
5. Spread the crab meat equally over the tortillas. The crab meat can be served at room temperature or warmed. I prefer mine at room temperature.
6. Blend the mayonnaise with the lime juice, garlic and cumin and then toss with the lettuce.
7. Place the lettuce on the crab tostadas and top with the tomato chutney, the cheese and avocado raita.
8. Sprinkle with salt and pepper to taste and serve.