Mexican-style Crabmeat Salad

Howard L. Puckett

Yield:

Makes 6 servings

Recipe from


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)

Preparation

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.

Note:

Marithyme Treasures

October 2005