A crab in my tortilla basket!

This is a different salad, not just for its ingredients, but for it the presentation. I found it very original and tasty, and hey! You get to eat the salad bowl! It’s a colourful and healthy appetizer, and you can use any seafood you like, chopped cooked prawns, muscles, even fish. Its a fresh salad, full of flavour and texture, and the lemongrass gives it the exotic taste. When you heat a Mexican tortilla, it becomes malleable, and you can shape it or fill a muffin pan hole with it, so it turns into a edible salad bowl and a wonderful way of presenting a starter. You can prepare the salad ahead and keep it in the fridge, same with the tortillas, but wait till the last moment to fill and serve them, otherwise, the tortillas will get soggy.

Ingredients for the tortillas

12 corn tortillas

Method

Soften the tortillas in the microwave or according to the packet instructions. Gently press each one into a muffin hole to from a cup. Bake for 12 minutes or until they’ll get brown. Reserve.

Ingredients for the salad

250g crab meat

3 cherry tomatoes

3 spring onions

2 lettuce leaves

2 tablespoons chopped fresh coriander

1 stick of lemongrass

Salt and pepper

For the dressing

4 tablespoons mayonnaise

The lime of ½ lime

The zest of ½ lime

2 tablespoon milk

Salt and pepper

Method

Chop all the ingredients of the salad and mix them in a bowl. Mix the ingredients for the dressing and add to the salad. Keep in the fridge for at least an hour for the flavours to mix. Scoop the salad into the tortillas at the moment of serving and garnish with some fresh coriander.