Shrimp and Crab Enchiladas
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Corn Chips with Mango Salsa and Crabmeat
Makes15 appetizers
Prep Time20 min
Time to Table20 min
This is a refreshing appetizer with vibrant colours and crunch.
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USED IN THIS RECIPE
Ingredients
1 can (120 g) CLOVER LEAF® Chunk Crabmeat
¼ tsp Lemon Juice
A pinch and for garnish Coriander, chopped
15 Corn chips
3 Salt
Seasoning Lettuce leaves
1 cup Tomato
1 Mango
1 tbsp Mayonnaise
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Drain the crabmeat, mash with a spoon.
- Peel, de-stone and cut the mango into wedges. De-seed and chop the tomato.
- To make salsa, add lemon juice, chopped coriander and salt into the mango and tomato, mix well.
- Tear lettuce leaves into small pieces and place evenly on the corn chips. Add mayonnaise, then finish with mango salsa and crabmeat.
Tip: Place lettuce underneath salsa so that the corn chips will not turn soggy.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 30 | |
| Fat | 1 g | 1% |
| Saturated Fat | 0.2 g | |
| Trans | 0 g | |
| Saturated + Trans | 1% | |
| Carbohydrate | 4 g | |
| Fibre | 1 g | 4% |
| Sugars | 4 g | 4% |
| Protein | 2 g | |
| Cholesterol | 10 mg | |
| Sodium | 60 mg | 3% |
| Potassium | 75 mg | 2% |
| Calcium | 20 mg | 2% |
| Iron | 0.1 mg | 1% |
