Crab avocado tortilla

Crab Avocado Tortilla

crab and avocado tortilla


1.Stamp out 18x6cm discs from the tortillas with a straight side cutter, discarding the trimmings. In a pan, heat a small amount of oil. Place the tortilla disc in when the pan is hot enough. Cook for 30~60 seconds on each side, or until browned. Then, use a slotted spoon, transfer them to kitchen paper to absorb any excess oil. Season both side with a pinch of salt.

2.Cook the oiled spring onions on a griddle pan over high heat until brown and softened. Take them off the fire and cut them into 2cm length.

3.Avocados should be peeled and mashed with the majority of the lemon juice and plenty of salt and pepper.

4.Combine the crab, mayonnaise, cayenne pepper, and the remaining lemon juice in a mixing bowl. Spoon the mashed avocado over the tortillas, then top with a couple of spring onion bits. It’s ready to serve once you’ve added a small dollop of the crab mixture and topped it with some caviar.