Crab ceviche

Yield: 1 Servings

Measure Ingredient
1 pounds Cooked crab legs
1 Cucumber
3 mediums Tomatoes
4 Green onions
1 (12 oz.) can V-8 juice
2 Lemons; juiced

Chop crab, cucumbers, tomatoes, and green onions into small pieces. Put ingredients into medium size bowl. Mix in V8 juice and lemon juice. Cover bowl and chill Ceviche overnight. Serve on tostada shells, with tortilla chips, or saltine crackers and enjoy. Great recipe for dieters.

Posted to MC-Recipe Digest V1 #281 Date: Wed, 06 Nov 1996 07:53:45 -0800 From: Gerald Edgerton <jerrye@...>

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