You are here

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

Rate It

Your rating: None
4.135715
Average: 4.1 (21 votes)