Southwestern Crabmeat Salad Recipe
Ingredients
| Corn tortillas | 6 | |
| Crabmeat | 3/4 pound, drained | |
| Tomato | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Cilantro | 2 Tablespoon, chopped | |
| Lime juice | 2 Tablespoon | |
| White wine vinegar | 1 Tablespoon | |
| Jalapeno pepper | 1 Teaspoon, minced | |
| Salt | 1/8 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| 1 1/2 cups shredded curly leaf lettuce | ||
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.
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.
Chef
