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Mexican-style Crabmeat Salad

Coastal Living

Howard L. Puckett

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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.

Texas Maritime Museum

Marithyme Treasures, Coastal Living, OCTOBER 2005