dinner · gluten-free · dairy-free
Crab salad sopes
Thick fried masa cups piled with a fresh lump crab salad studded with crushed chiltepín chiles and crunchy vegetables, topped with avocado.
- Time
- 50min
- Steps
- 6
Ingredients
Tick what you already have.
Allergens
Contains egg and crustacean shellfish.
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Shopping list
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Equipment
You'll need: Deep pot for frying.
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Method
-
1
Mix the masa harina, salt and water into a soft dough that doesn't crack or feel sticky. Divide into 8 balls.
-
2
Press each into a thick disc about 8 cm (3 in) wide and cook on a dry griddle for 1-2 minutes a side.
-
3
While still warm, pinch up the edges to form a rim.
-
4
Gently mix the crab, onion, cucumber, pepper, cilantro, mayo, lime and crushed chiltepín. Taste for salt.
-
5
Shallow-fry the sopes in hot oil until crisp underneath. Drain.
-
6
Fill with crab salad and top with avocado and flaky salt.
