Mexican-style Crabmeat Salad

Coastal Living
Mexican-style Crabmeat SaladRecipe
Howard L. Puckett
Makes 6 servings


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2 tomatoes, seeded and chopped
1 cucumber, seeded and chopped
3/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
3/4 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
1 jalapeño pepper, seeded and minced
12 ounces fresh lump crabmeat, drained
2 tablespoons fresh lime juice
4 cups endive leaves (about 8 ounces)


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.

Created date

October 2005