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Mexican Crab Salad

Diabetic.Foodie's picture
Ingredients
  Mixed baby salad greens 6 Cup (96 tbs)
  Cooked lump crabmeat/Chunk style imitation crabmeat 2 Cup (32 tbs)
  Tomatoes 2 Medium, cut into wedges
  Ripe avocado 1 Medium, halved lengthwise, seeded, peeled, and sliced
  Canned diced green chile peppers 4 Ounce, drained (1 Can)
  Chopped red onion 2 Tablespoon
  Snipped cilantro 2 Tablespoon
  White vinegar 1⁄4 Cup (4 tbs)
  Olive oil/Cooking oil 2 Tablespoon
  Sugar 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
Directions

Divide the salad greens among 6 dinner plates.
Carefully clean lump crabmeat, removing any shell or cartilage pieces.
Arrange the crabmeat, tomatoes, avocado, and chile peppers on top of salad greens.
Sprinkle with onion and cilantro.
For dressing, in a screw-top jar combine the vinegar, oil, sugar, salt, and cumin.
Cover and shake well.
Pour the dressing over salads.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Ingredient: 
Seafood

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