Crab grande

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
\N \N Tortilla chips
2 cups Shredded lettuce
⅓ cup Pitted ripe olive slices
1 can (6-oz) crabmeat; drained, flaked
\N \N Sour cream
\N \N 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, .

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