Title: Crab Ceviche
Categories: New, Text, Import
Yield: 1 Servings

1 lb Cooked crab legs
1 Cucumber
3 md Tomatoes
4 Green onions
1 (12 oz.) can V-8 juice
2 Lemons; juiced

Chop crab, cucumbers, tomatoes, and green onions into small pieces. Put
ingredients into medium size bowl. Mix in V8 juice and lemon juice. Cover
bowl and chill Ceviche overnight. Serve on tostada shells, with tortilla
chips, or saltine crackers and enjoy. Great recipe for dieters.
Posted to MC-Recipe Digest V1 #281

Date: Wed, 06 Nov 1996 07:53:45 -0800

From: Gerald Edgerton