CRAB SALAD TOSTADA

Crab Salad Tostada image

Try our crab salad recipe that has corn and red peppers for a refreshing twist. It makes for the perfect tostada-topper with just 15 minutes of prep time!

Provided by My Food and Family

Categories Home

Time 15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 can (6.5 oz.) lump crabmeat, drained, flaked
1 red pepper, thinly sliced
1/2 cup frozen corn, thawed
1/3 cup KRAFT Zesty Italian Dressing
1/4 cup chopped fresh cilantro
1 Tbsp. lime juice
1 jalapeño pepper, thinly sliced, divided
3 Tbsp. KRAFT Real Mayo Mayonnaise
2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
6 corn tostada shells (5 inch)

Steps:

Mix first 6 ingredients and half the jalapeño peppers in medium bowl.
Mix mayo and sour cream in small bowl. Finely chop remaining jalapeño peppers; add to mayo mixture.
Spread about 1 Tbsp. mayo mixture on each tostada shell. Top evenly with crabmeat mixture. Serve immediately.

Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g