A delicious crabmeat salad atop crispy corn tortillas amount to delicious and refreshing crabmeat tostadas.
12 ounces fresh crabmeat
1 medium avocado, peeled and chopped
1/3 cup finely chopped onion
1/3 cup finely chopped red bell pepper
2 Tbsp. chopped pickled jalapeño peppers
1/2 cup Hellmann's® or Best Foods® Light Mayonnaise
1 Tbsp. fresh lime juice
2 Tbsp. chopped fresh cilantro
1/2 cup vegetable oil
6 (6-in. ea.) corn tortillas
1 cup shredded iceberg lettuce leaves
Combine crabmeat, avocado, onion, red pepper and jalapeno pepper in small bowl. Stir in Hellmann's® or Best Foods® Light Mayonnaise, lime juice and cilantro; set aside.
Heat oil in 10-inch nonstick skillet over medium heat and cook tortillas, one at a time, 1 minute or until crisp, turning once; drain on paper towels. To serve, arrange tortillas on serving platter and evenly top with lettuce, then crabmeat salad.