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)
For 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.
For topping, toss crab meat with Red Jalapeño Dressing in a small bowl.
Place 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