Crab Salad Tostada

 what you need

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)

make it

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.

kraft kitchens tips

MAKE AHEAD

The crabmeat and mayo mixtures can be prepared a day ahead and kept covered in the refrigerator until ready to assemble on tostadas.

GREAT ENTERTAINING

This refreshing salad also makes a great appetizer. Prepare mixtures as directed, top tortilla chips with 1 tsp. of the mayo mixture and about 1 Tbsp. of the crabmeat mixture. Arrange on platter.

kraftrecipes.com