Mexican-style Crabmeat Salad

Mexican-style Crabmeat Salad
Photo by Howard L. Puckett

Ingredients

  • 2 tablespoons fresh lime juice
  • ½ teaspoon chili powder
  • 12 ounces fresh lump crabmeat, drained
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh cilantro
  • ¾ cup finely chopped red onion
  • + 4 more ingredients
    • 2 tomatoes, seeded and chopped
    • 1 cucumber, seeded and chopped
    • 4 cups endive leaves (about 8 ounces)
    • 1 jalapeño pepper, seeded and minced

Combine first 10 ingredients in a large bowl, tossing gently to coat. Cover and chill 1 to 2 hours. Arrange endive leaves in serving bowls or on plates, and spoon salad on top.

View full recipe at My Recipes

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