Crab Salad with Chiles and Cilantro
Yield: 4 servings
1 cup sour cream
1/2 cup ORTEGA® Diced Green Chiles
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro
2 tbsp lime juice
1/2 tsp salt
1 lb fresh or chopped imitation crabmeat
Procedures
Combine sour cream, chiles, onion, cilantro, lime juice and salt in medium bowl; add crab. Toss to coat well. Cover; refrigerate for at least 1 hour. Serve with crackers or chips or use as a topping for salads or tostadas.
Source : Dallas Morning News Recipe Of The Day Mailer
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