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Ingredients
US|METRIC
6 SERVINGS
- 12 oz. fresh crabmeat
- 1 avocado (medium, peeled and chopped)
- 1/3 cup finely chopped onion
- 1/3 cup red bell pepper (finely chopped)
- 2 Tbsp. pickled jalapeno peppers (chopped)
- 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 corn tortillas (6-inch )
- 1 cup iceberg lettuce (shredded)
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Directions
- Combine crabmeat, avocado, onion, red pepper and jalapeno pepper in small bowl. Stir in Hellmann's® or Best Foods® Real 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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Reviews(1)
Leslie G. 4 years ago
This was absolutely excellent! I had leftover crab from a crab quiche I had made and it worked out perfectly for a second supper. I did add a little bit of hot sauce to mine.