Crab Salad Tostada

By jenlin

Ingredients

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

Details

Servings 6
Preparation time 15mins
Cooking time 15mins
Adapted from kraftrecipes.com

Preparation

Step 1

MIX crabmeat, red pepper, half of the jalapeño peppers, corn, dressing, cilantro and lime juice in medium bowl.

MIX mayo and sour cream in small bowl. Finely chop remaining jalapeño pepper slices; add to mayo mixture.

SPREAD about 1 Tbsp. mayo mixture on each tostada shell. Top evenly with crabmeat mixture. Serve immediately.