Preheat oven to 400 degrees. Line a baking sheet with foil; set aside.
This crab salad is topped with an avocado and jalapeno salsa.
Servings and Ingredients
|3 roma tomatoes, seeded and chopped|
|¼ c. red onion, thinly sliced|
|¼ c. fresh cilantro, chopped, plus additional for garnish|
|¼ c. Hy-Vee frozen corn kernels, thawed|
|1 tsp. fresh jalapeno, finely chopped|
|1 tsp. lime zest|
|2 tbsp. fresh lime juice|
|1 tbsp. olive oil mayonnaise|
|8 oz. fresh lump crab meat, picked over for shell fragments|
|Hy-Vee salt, to taste|
|Hy-Vee ground black pepper, to taste|
|8 (9-inch each) gluten-free yellow corn tortillas|
|1 tbsp. Gustare Vita olive oil|
|1 avocado, pitted, peeled, and cubed|
|Lime wedges, for garnish|
Things To Grab
- Baking sheet
- Aluminum foil
- Medium bowl
- Silicone pastry brush
Combine tomatoes, red onion, 1/4 cup chopped cilantro, corn, jalapeno pepper, lime zest and juice, and mayonnaise in a bowl. Gently fold in crab meat. Season to taste with salt and black pepper.
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Place tortillas on prepared baking sheet. Brush with oil. Bake for 8 minutes or until golden brown, turning once halfway through.
Spoon crab mixture on each tortilla; top with avocado. Garnish with additional cilantro and lime wedges, if desired.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 40mg
- Sodium: 250mg
- Total Carbohydrates: 43g
- Protein: 17g