Mexican Crab Salad Recipe
Ingredients
| 6 cups mixed baby salad greens | ||
| 2 cups cooked lump crabmeat or chunk-style imitation crabmeat | ||
| Tomatoes | 2 Medium, cut into wedges | |
| 1 medium ripe avocado, halved lengthwise, seeded, peeled, and sliced | ||
| 1 4-ounce can diced green chile peppers, drained | ||
| Red onion | 2 Tablespoon, finley chopped | |
| Cilantro | 2 Tablespoon, snipped | |
| White vinegar | 1/4 Cup (16 tbs) | |
| 2 tablespoons olive oil or cooking oil | ||
| 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.
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.
Chef
