Tostadas and Crabmeat Salad

Ingredients and Instructions:

      • 12 ounces fresh crabmeat
      • 1 medium avocado, peeled and chopped
      • 1/3 cup finely chopped onion
      • 1/3 cup finely chopped red bell pepper
      • 2 Tbsp. chopped Hausbeck pickled jalapeno peppers
      • 1 Tbsp. fresh lime juice
      • 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
      • 2 Tbsp. chopped fresh cilantro
      • 1/2 cup vegetable oil
      • 6 (6-inch) corn tortillas
      • 1 cup shredded iceberg lettuce


Combine crabmeat, avocado, onion, red pepper and Hausbeck jalapeno peppers in small bowl. Stir in mayonnaise, lime juice and cilantro; set aside.

Heat oil in 10-inch nonstick skillet over medium heat and cook tortillas, one at a time, 1 minute or until crisp, turning once; drain on paper towels. To serve, arrange tortillas on serving platter and evenly top with lettuce, then crab salad.

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