Crab Salad Tacos

Servings

3 tacos

COOKING TIME

30 Minutes

CHILLING TIME

60 minutes

This recipe can be multiplied but does not make very good leftovers.

1 Small Shallots, raw (minced)

1/2 pepper Poblano Pepper (seeded and diced)

1 Large stalk Celery, raw (diced)

8 ounce Crabmeat

1/2 lime yields Lime juice, raw

1 Tbsp. Olive oil

1/4 tsp.. Ground cumin

1/2 tsp. Chili powder

1/8 tsp. Salt

1 to taste Black pepper

6 medium (approx 5 inch dia) Taco shells

3 leaf, large Iceberg lettuce (chopped)

1 medium whole (2-3/5 inch dia) Tomatoes (chopped)

Fold together the shallot, poblano, celery, crabmeat, olive oil, lime juice, cumin, chili powder, salt and pepper.

Chill.

When ready to serve, place the crab mixture in the taco shells.

Add the lettuce and tomatoes.

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This recipe contains GERD triggers and those with GERD may wish to avoid it.

This recipe is safe for those who are lactose intolerant.

This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten. Do not use artificial crab as most contain wheat.

This is a low sodium recipe.

These Crab Salad Tacos are fantastic for a hot summer day when you don’t really want to cook.

Aristophanes, Greek playwright