Using canned lump crabmeat is the key to making these easy-to-make crab tacos. And the apricot-cocktail sauce adds the perfect finishing touch.
What You Need
Original recipe yields 8 servings
1 cup KRAFT Cocktail Sauce
3 Tbsp. apricot preserves
1 can (16 oz.) lump crabmeat, drained
3 plum tomatoes, finely chopped
juice from 1 lemon
juice from 1 lime
1 Tbsp. chopped fresh cilantro
1 1/2 tsp. seafood seasoning
1/4 tsp. ground black pepper
16 flour tortillas (6 inch)
1 bunch baby arugula
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Let's Make It
Process cocktail sauce and preserves in food processor until smooth. Spoon into small bowl. Refrigerate until ready to use.
Combine all remaining ingredients except tortillas and arugula. Refrigerate 6 hours.
Warm tortillas as directed on package just before serving. Top with crabmeat mixture, arugula and apricot mixture.
Prepare using KRAFT Cocktail Sauce Hot & Spicy.
The apricot sauce also makes an excellent bread spread for sandwiches. Or, serve as a dipping sauce for cooked shrimp.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 2 tacos each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.