Makes 4-6

Crab, Fresh Pea & Broad Bean Guacamole Tostada

From Ainsley’s National Trust Cook Off, ITV

The summery flavours of fresh crab, peas and beans combine perfectly in this zesty light snack with a chilli kick. This makes a little more guacamole than you need for the tostada but it’s great to serve with tortilla chips for dipping.


For the pea and bean guacamole, put the peas, broad beans, garlic and herbs in a food processor and blitz a few times to combine. Add the avocado, oil and a squeeze of lime, season with salt and pepper and then blend until well combined, but still with texture. Check the seasoning and add more lime juice to taste.

Put the crab, coriander, chilli, lime juice and zest into a bowl and gently mix to combine. Season to taste.

Heat 1 tbsp of oil in a large frying pan over a low-medium heat. Gently fry the tortilla, in batches if needed, for 1-2 minutes on each side, until golden. Drain on kitchen paper.

To serve spread some pea & bean guacamole onto each tostada, add a few pea shoots and then top with some crab. Garnish with coriander leaves, radish and drizzle with sriracha mayo.



  • 4-6 small corn tortilla
  • sunflower or vegetable oil, for frying
  • white crab meat, chopped/shredded
  • handful of coriander leaves, chopped, plus extra leaves to serve
  • 1 medium-hot red chilli, deseeded and finely chopped
  • ½ lime, zest and juice
  • For the Guacamole
  • 150g petis pois (defrosted if frozen, if fresh - blanch, then pat dry)
  • 130g shelled baby broad beans, blanched (any outer skins removed, patted dry)
  • 1 small garlic clove, chopped
  • 8-10 mint leaves
  • small handful coriander leaves
  • 1 large ripe avocado, peeled, stoned, and roughly chopped
  • 1 tbsp extra-virgin olive oil
  • 1 lime, for squeezing
  • To Serve
  • handful of pea shoots
  • 3-4 radish, thinly sliced
  • sriracha mayo (optional)