1carton refrigerated H-E-B jumbo lump crab meat,
½c.Chef Dean Fearing red jalapeño dressing,
6-8oz.queso fresco (mexican cheese) or manchego (spanish cheese), shredded,
½cartonH-E-B Ready, Fresh, Go!® pico de gallo,
2c.masa harina (corn flour),
1For tortillas, place masa harina in a medium bowl. Add water and salt; blend well. Form mixture into 10 to 12 dough balls. Flatten or roll out each ball to make 1 tortilla. To cook, fry tortillas in a small amount of oil or cook in a hot dry skillet about 1 minute per side.
2For topping, toss crab meat with Red Jalapeño Dressing in a small bowl.
3Place crab mixture over hot tortillas; top with shredded cheese and pico de gallo. Cut into wedges and serve. Garnish with sour cream or guacamole, if desired.
No Nutritional Information Available