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Crab Salad with Chiles & Cilantro

1 cup sour cream

½ cup ORTEGA® Diced Green Chiles

½ cup finely chopped onion

¼ cup chopped fresh cilantro

2 T. lime juice

½  teaspoon salt

1 lb. fresh or chopped imitation crabmeat

COMBINE sour cream, chiles, onion, cilantro, lime juice and salt in medium bowl; add crab. Toss to coat well. Cover; refrigerate for at least 1 hour. Serve with crackers or chips or use as a  topping for salads or tostadas.