Try our crab salad recipe that has corn and red peppers for a refreshing twist. It makes for the perfect tostada-topper with just 15 minutes of prep time!
What You Need
Original recipe yields 6 servings
1 can (6.5 oz.) lump crabmeat, drained, flaked
1 red pepper, thinly sliced
1/2 cup frozen corn, thawed
1/3 cup KRAFT Zesty Italian Dressing
1/4 cup chopped fresh cilantro
1 Tbsp. lime juice
1 jalapeño pepper, thinly sliced, divided
3 Tbsp. KRAFT Real Mayo Mayonnaise
2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
6 corn tostada shell s (5 inch)
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Let's Make It
Mix first 6 ingredients and half the jalapeño peppers in medium bowl.
Mix mayo and sour cream in small bowl. Finely chop remaining jalapeño peppers; add to mayo mixture.
Spread about 1 Tbsp. mayo mixture on each tostada shell. Top evenly with crabmeat mixture. Serve immediately.
The crabmeat and mayo mixtures can be prepared a day ahead and kept covered in the refrigerator until ready to assemble on tostadas.
This refreshing salad also makes a great appetizer. Prepare mixtures as directed, top tortilla chips with 1 tsp. mayo mixture and about 1 Tbsp. crabmeat mixture. Arrange on platter.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.