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Southwestern Crabmeat Salad

Chef.Foodie's picture
Ingredients
  6 inch corn tortillas 6
  Lump crabmeat 3⁄4 Pound, drained (Fresh Ones)
  Chopped tomato 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped fresh cilantro 2 Tablespoon
  Lime juice 2 Tablespoon
  White wine vinegar 1 Tablespoon
  Minced jalapeno pepper 1 Teaspoon
  Salt 1⁄8 Teaspoon
  Garlic 1 Clove (5 gm), minced (Small Clove)
  Shredded leaf lettuce 1 1⁄2 Cup (24 tbs)
Directions

1. Place tortillas on a large baking sheet. Bake at 350° for 15 minutes or until crisp. Set aside.
2. Combine crabmeat and next 4 ingredients in a bowl. Combine lime juice and next 4 ingredients. Add to crabmeat mixture, stirring well.
3. Place tortillas on individual salad plates. Top each with 1/4 cup lettuce and 1/2 cup crabmeat mixture.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Crab
Servings: 
6

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 164 Calories from Fat 15

% Daily Value*

Total Fat 2 g2.5%

Saturated Fat 0.86 g4.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 302.4 mg12.6%

Total Carbohydrates 21 g6.8%

Dietary Fiber 1.6 g6.6%

Sugars 1.2 g

Protein 16 g31.3%

Vitamin A 24.3% Vitamin C 27.7%

Calcium 4.7% Iron 6.3%

*Based on a 2000 Calorie diet

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Southwestern Crabmeat Salad Recipe