Mexican-style Crabmeat Salad

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)

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.

Marithyme Treasures, Coastal Living, OCTOBER 2005