• 12 ounces fresh crabmeat
  • 1 avocado (medium, peeled and chopped)
  • 1/3 cup finely chopped onion
  • 1/3 cup red bell pepper (finely chopped)
  • 2 tablespoons pickled jalapeno peppers (chopped)
  • 1 tablespoon fresh lime juice
  • 1/2 cup Hellmann's or Best Foods Real Mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup vegetable oil
  • 6 corn tortillas (6-inch )
  • 1 cup iceberg lettuce (shredded)


  1. Combine crabmeat, avocado, onion, red pepper and jalapeno pepper in small bowl. Stir in Hellmann's® or Best Foods® Real Mayonnaise, lime juice and cilantro; set aside.
  2. 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 crab salad.
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