Title: Crab Grande
Categories: Seafood
Yield: 6 Servings

1/2 c Chopped onion
2 tb Parkay margarine
1 lb Velveeta Mexican pasteurized
-process cheese spread with
-Jalapeno pepper; cubed
1 cn (8-oz) tomatoes; cut up,
-drained
Tortilla chips
2 c Shredded lettuce
1/3 c Pitted ripe olive slices
1 cn (6-oz) crabmeat; drained,
-flaked
Sour cream
Guacamole

In saucepan, saute onions in margarine. Add Velveeta Mexican cheese spread
and tomatoes; stir until process cheese spread is melted. Place chips on
serving platter; cover with lettuce, olives, cheese spread mixture and
crabmeat. Top with sour cream and guacamole. 6 to 8 servings Variation:
Substitute tuna for crabmeat.

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.