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Mexican-style Crabmeat Salad

Howard L. Puckett
Yield Makes 6 servings

Ingredients

  • 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)

How to Make It

  1. 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.

Marithyme Treasures