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Mexican Crab Salad




Source of Recipe


Internet


List of Ingredients




6 (6 inch) corn tortillas
3/4 pound fresh crabmeat, drained
1/2 cup chopped tomato
1/2 cup chopped green bell pepper
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon white wine vinegar
1 small clove garlic, minced
1 teaspoon minced and seeded jalapeno pepper
1/8 teaspoon salt
Dash pepper
1 1/2 cup shredded dark green leafy lettuce


Recipe



Place tortillas on a baking sheet and heat for 15 minutes at 350 degrees or until crisp. Remove from oven and set aside. Combine crab, tomato, green bell pepper, onion and cilantro in a medium bowl and mix well. Combine lime juice, vinegar, garlic, jalapeno, salt and pepper in a small bowl. Add crab mixture and toss to mix well. Place tortillas onto individual serving plates and top with 1/4 cup shredded lettuce. Spoon 1/2 cup crabmeat mixture onto lettuce and garish with fresh cilantro.

Makes 6 Servings
Serving Size: 1 tortilla, topped with 3-5 ounces crab mixture