crab grande

Categories: Seafood
Yield: 6 Servings

Measure	Ingredient
½ cup	Chopped onion
2 tablespoons	Parkay margarine
1 pounds	Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; cubed
1 can	(8-oz) tomatoes; cut up, drained
	Tortilla chips
2 cups	Shredded lettuce
⅓ cup	Pitted ripe olive slices
1 can	(6-oz) crabmeat; drained, flaked
	Sour cream
	Guacamole

In saucepan, saute onions in margarine. Add Velveeta Mexican cheese spread and tomatoes; stir until process cheese spread is melted. Place chips on serving platter; cover with lettuce, olives, cheese spread mixture and crabmeat. Top with sour cream and guacamole. 6 to 8 servings Variation: Substitute tuna for crabmeat.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .